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Journal Abstract Search

263 related items for PubMed ID: 30981369

  • 1. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.
    Chen L, Zhang H, McClements DJ, Zhang Z, Zhang R, Jin Z, Tian Y.
    Carbohydr Polym; 2019 Jul 01; 215():47-57. PubMed ID: 30981369
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  • 4. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.
    Chen L, Tian Y, Sun B, Cai C, Ma R, Jin Z.
    Food Chem; 2018 Mar 01; 242():131-138. PubMed ID: 29037668
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  • 5. Resistant starch and other dietary fiber components in tubers from a high-amylose potato.
    Zhao X, Andersson M, Andersson R.
    Food Chem; 2018 Jun 15; 251():58-63. PubMed ID: 29426424
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  • 7. Effects of psyllium fiber on in vitro digestion and structure of different types of starches.
    Sevilmis B, Sensoy I.
    J Sci Food Agric; 2022 Jun 15; 102(8):3213-3226. PubMed ID: 34796511
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  • 10. Extraction, structure, and emulsifying properties of pectin from potato pulp.
    Yang JS, Mu TH, Ma MM.
    Food Chem; 2018 Apr 01; 244():197-205. PubMed ID: 29120771
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  • 11. Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.
    Chen L, Tian Y, Tong Q, Zhang Z, Jin Z.
    Food Chem; 2017 Jan 01; 214():702-709. PubMed ID: 27507528
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  • 13. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches.
    Cai L, Shi YC.
    Carbohydr Polym; 2014 May 25; 105():341-50. PubMed ID: 24708989
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  • 14. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends.
    Lu ZH, Donner E, Yada RY, Liu Q.
    Carbohydr Polym; 2016 Dec 10; 154():214-22. PubMed ID: 27577912
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  • 16. Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.
    Chen L, Tian Y, Sun B, Wang J, Tong Q, Jin Z.
    Food Chem; 2017 Oct 15; 233():525-529. PubMed ID: 28530608
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  • 17. Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology.
    Li D, Yang N, Jin Y, Guo L, Zhou Y, Xie Z, Jin Z, Xu X.
    Food Chem; 2017 Aug 15; 229():57-65. PubMed ID: 28372216
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  • 18. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.
    Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L.
    Food Chem; 2020 Nov 30; 331():127315. PubMed ID: 32593039
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  • 19. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.
    Yang JS, Mu TH, Ma MM.
    Food Chem; 2019 Aug 15; 289():351-359. PubMed ID: 30955623
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  • 20. Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods.
    Wang B, Chen S, Huang C, Lin Y, Liang Y, Xiong W, Zhang B, Liu R, Ding L.
    Int J Biol Macromol; 2022 Dec 31; 223(Pt A):1443-1449. PubMed ID: 36379284
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