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Journal Abstract Search

235 related items for PubMed ID: 31654978

  • 21. Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology.
    Huang J, Chen Z, Xu Y, Li H, Liu S, Yang D, Schols HA.
    Carbohydr Polym; 2014 Feb 15; 102():1001-7. PubMed ID: 24507375
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  • 22. Structure and physicochemical properties of two waxy wheat starches.
    Li C, Zhou D, Fan T, Wang M, Zhu M, Ding J, Zhu X, Guo W, Shi YC.
    Food Chem; 2020 Jul 15; 318():126492. PubMed ID: 32131043
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  • 24. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D, Mu T, Sun H.
    Food Res Int; 2018 Jan 15; 103():156-162. PubMed ID: 29389601
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  • 26. Physicochemical and structural properties of maize and potato starches as a function of granule size.
    Dhital S, Shrestha AK, Hasjim J, Gidley MJ.
    J Agric Food Chem; 2011 Sep 28; 59(18):10151-61. PubMed ID: 21838326
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  • 28. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.
    Kuakpetoon D, Wang YJ.
    Carbohydr Res; 2007 Nov 05; 342(15):2253-63. PubMed ID: 17610854
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  • 29. Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches.
    Yao T, Wen Y, Xu Z, Ma M, Li P, Brennan C, Sui Z, Corke H.
    Int J Biol Macromol; 2020 Feb 01; 144():705-714. PubMed ID: 31857164
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  • 30. 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
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  • 31. Morphological features and physicochemical properties of waxy wheat starch.
    Zhang H, Zhang W, Xu C, Zhou X.
    Int J Biol Macromol; 2013 Nov 15; 62():304-9. PubMed ID: 24076202
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  • 32. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch.
    Wang W, Zhou H, Yang H, Zhao S, Liu Y, Liu R.
    Food Chem; 2017 Jan 01; 214():319-327. PubMed ID: 27507481
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  • 33. Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility.
    Ouyang Q, Wang X, Xiao Y, Luo F, Lin Q, Ding Y.
    Food Chem; 2021 Oct 01; 358():129858. PubMed ID: 33933983
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  • 36. Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices.
    Fang F, Martinez MM, Campanella OH, Hamaker BR.
    Carbohydr Polym; 2020 Mar 15; 232():115815. PubMed ID: 31952613
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  • 37. Effect of sodium chloride on the gelatinization of starch: a multimeasurement study.
    Chiotelli E, Pilosio G, Le Meste M.
    Biopolymers; 2002 Jan 15; 63(1):41-58. PubMed ID: 11754347
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  • 38. Molecular order and functional properties of starches from three waxy wheat varieties grown in China.
    Wang S, Wang J, Zhang W, Li C, Yu J, Wang S.
    Food Chem; 2015 Aug 15; 181():43-50. PubMed ID: 25794719
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  • 39. 'Green' crosslinking of native starches with malonic acid and their properties.
    Ghosh Dastidar T, Netravali AN.
    Carbohydr Polym; 2012 Nov 06; 90(4):1620-8. PubMed ID: 22944425
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