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Journal Abstract Search

176 related items for PubMed ID: 31357003

  • 1. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch.
    Chen B, Wang YR, Fan JL, Yang Q, Chen HQ.
    Food Chem; 2019 Dec 15; 301():125226. PubMed ID: 31357003
    [Abstract] [Full Text] [Related]

  • 2. Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.
    Chen B, Zhang B, Li MN, Xie Y, Chen HQ.
    Food Chem; 2018 Jul 01; 253():148-155. PubMed ID: 29502815
    [Abstract] [Full Text] [Related]

  • 3. Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch.
    Xie YY, Hu XP, Jin ZY, Xu XM, Chen HQ.
    Int J Biol Macromol; 2014 Jun 01; 67():79-84. PubMed ID: 24637220
    [Abstract] [Full Text] [Related]

  • 4. Effects of protein in wheat flour on retrogradation of wheat starch.
    Xijun L, Junjie G, Danli W, Lin L, Jiaran Z.
    J Food Sci; 2014 Aug 01; 79(8):C1505-11. PubMed ID: 25048342
    [Abstract] [Full Text] [Related]

  • 5. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.
    Kuang J, Ma W, Pu H, Huang J, Xiong YL.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1707-1715. PubMed ID: 34742838
    [Abstract] [Full Text] [Related]

  • 6. Starch retrogradation in potato cells: Structure and in vitro digestion paradigm.
    Shu L, Dhital S, Junejo SA, Ding L, Huang Q, Fu X, He X, Zhang B.
    Carbohydr Polym; 2022 Jun 15; 286():119261. PubMed ID: 35337495
    [Abstract] [Full Text] [Related]

  • 7. Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch.
    Xie YY, Hu XP, Jin ZY, Xu XM, Chen HQ.
    Food Chem; 2014 Nov 15; 163():219-25. PubMed ID: 24912719
    [Abstract] [Full Text] [Related]

  • 8. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours.
    Zou X, Wang X, Peng P, Ma Q, Zhang X, Zou L, Zhou J, Hu X.
    Int J Biol Macromol; 2023 Sep 01; 248():125920. PubMed ID: 37481181
    [Abstract] [Full Text] [Related]

  • 9. Exploring the mechanism of pullulan delay potato starch long-term retrogradation from the viewpoint of amylopectin chain motion.
    Liu L, Yang M, Xu J, Fan X, Gao W, Wang Q, Wang P, Xu B, Yuan J, Yu Y.
    Int J Biol Macromol; 2020 Feb 15; 145():84-91. PubMed ID: 31870876
    [Abstract] [Full Text] [Related]

  • 10. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch.
    Chen W, Zhou H, Yang H, Cui M.
    Food Chem; 2015 Jan 15; 167():180-4. PubMed ID: 25148976
    [Abstract] [Full Text] [Related]

  • 11. Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch.
    Lian X, Liu L, Guo J, Li L, Wu C.
    Int J Biol Macromol; 2013 Sep 15; 60():181-5. PubMed ID: 23732328
    [Abstract] [Full Text] [Related]

  • 12. Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility.
    Zhou F, Liu Q, Zhang H, Chen Q, Kong B.
    Int J Biol Macromol; 2016 Mar 15; 84():410-7. PubMed ID: 26712699
    [Abstract] [Full Text] [Related]

  • 13. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch.
    Gao L, Zhang C, Chen J, Liu C, Dai T, Chen M, Li T.
    J Sci Food Agric; 2021 Aug 30; 101(11):4760-4767. PubMed ID: 33502770
    [Abstract] [Full Text] [Related]

  • 14. Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch.
    Sasaki T.
    J Sci Food Agric; 2020 Apr 30; 100(6):2435-2442. PubMed ID: 31943226
    [Abstract] [Full Text] [Related]

  • 15. Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten.
    Wang JS, Zhao MM, Zhao QZ, Bao Y, Jiang YM.
    J Food Sci; 2007 Mar 30; 72(2):C103-7. PubMed ID: 17995823
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches.
    Ji N, Liu C, Zhang S, Yu J, Xiong L, Sun Q.
    Food Chem; 2017 Jan 01; 214():543-549. PubMed ID: 27507508
    [Abstract] [Full Text] [Related]

  • 18. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes.
    Kang X, Sui J, Zhang X, Wei G, Wang B, Liu P, Qiu L, El-Banna HA, Cui B, Abd El-Aty AM.
    Food Chem; 2022 Mar 01; 371():131095. PubMed ID: 34537618
    [Abstract] [Full Text] [Related]

  • 19. Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.
    Zhang D, Mu T, Sun H, He J.
    Food Res Int; 2019 Jun 01; 120():456-463. PubMed ID: 31000262
    [Abstract] [Full Text] [Related]

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