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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

473 related items for PubMed ID: 30409667

  • 21.
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  • 22. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
    Kaur A, Shevkani K, Katyal M, Singh N, Ahlawat AK, Singh AM.
    J Food Sci Technol; 2016 Apr; 53(4):2127-38. PubMed ID: 27413243
    [Abstract] [Full Text] [Related]

  • 23. Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour.
    Seetapan N, Leelawat B, Limparyoon N, Yooberg R.
    Food Sci Technol Int; 2023 Apr; 29(3):243-254. PubMed ID: 34964378
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  • 24. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
    Srikaeo K, Laothongsan P, Lerdluksamee C.
    Int J Biol Macromol; 2018 Apr 01; 109():517-523. PubMed ID: 29275202
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  • 26. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
    Zhang C, Zhang S, Bie X, Zhao H, Lu F, Lu Z.
    J Sci Food Agric; 2016 Jul 01; 96(9):3249-55. PubMed ID: 26498333
    [Abstract] [Full Text] [Related]

  • 27. Quality assessment of noodles made from blends of rice flour and canna starch.
    Wandee Y, Uttapap D, Puncha-arnon S, Puttanlek C, Rungsardthong V, Wetprasit N.
    Food Chem; 2015 Jul 15; 179():85-93. PubMed ID: 25722142
    [Abstract] [Full Text] [Related]

  • 28. Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup.
    Mohamed IO, Babucurr J.
    Food Sci Technol Int; 2017 Sep 15; 23(6):550-558. PubMed ID: 28549408
    [Abstract] [Full Text] [Related]

  • 29. Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels.
    Li J, Liu C, Wu NN, Tan B.
    Int J Biol Macromol; 2024 Aug 15; 274(Pt 2):133174. PubMed ID: 38880461
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  • 32. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.
    Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T.
    J Texture Stud; 2017 Jun 15; 48(3):241-248. PubMed ID: 28573725
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  • 33.
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  • 35. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles.
    Tao H, Li M, Deng HD, Ren KX, Zhuang GQ, Xu XM, Wang HL.
    Int J Biol Macromol; 2019 Sep 15; 137():697-702. PubMed ID: 31276727
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  • 36. Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure.
    Hu WX, Chen J, Xu F, Chen L, Zhao JW.
    Int J Biol Macromol; 2020 Apr 01; 148():1232-1241. PubMed ID: 31759021
    [Abstract] [Full Text] [Related]

  • 37. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.
    Liu Z, Cheng G, Gu Z, Zhou Q, Yang Y, Zhang Z, Zhao R, Li C, Tian J, Feng J, Jiang H.
    Int J Biol Macromol; 2024 Jun 01; 271(Pt 1):132111. PubMed ID: 38821788
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  • 38.
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  • 39. Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles.
    Wang L, Guo M, Zhang Y, Xue Y, Li S, Xu F, Chen J.
    Int J Biol Macromol; 2024 Oct 01; 278(Pt 3):134621. PubMed ID: 39217042
    [Abstract] [Full Text] [Related]

  • 40. Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking.
    Zhu L, Wu G, Cheng L, Zhang H, Wang L, Qian H, Qi X.
    Food Chem; 2020 Jun 30; 316():126262. PubMed ID: 32058191
    [Abstract] [Full Text] [Related]

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