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Journal Abstract Search

208 related items for PubMed ID: 31887885

  • 1. Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes.
    Li H, Li J, Guo L.
    Carbohydr Polym; 2020 Feb 15; 230():115667. PubMed ID: 31887885
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  • 2. In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase.
    Li H, Li J, Xiao Y, Cui B, Fang Y, Guo L.
    Int J Biol Macromol; 2019 Sep 01; 136():1228-1236. PubMed ID: 31228499
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  • 3. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D, Barak S, Khatkar BS.
    Int J Biol Macromol; 2016 Dec 01; 93(Pt A):131-135. PubMed ID: 27565295
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  • 7. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL, Gilbert RG, Gidley MJ, Fox GP.
    Food Chem; 2020 Sep 15; 324():126858. PubMed ID: 32353656
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  • 8. Effect of beta-cyclodextrin on pasting properties of wheat starch.
    Li WD, Huang JC, Corke H.
    Nahrung; 2000 Jun 15; 44(3):164-7. PubMed ID: 10907236
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  • 9. Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase.
    Sun S, Li R, Sun D, Guo L, Cui B, Zou F.
    Food Chem; 2025 Jan 01; 462():140993. PubMed ID: 39197246
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  • 10. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
    Shahsavani Mojarrad L, Rafe A, Sadeghian A, Niazmand R.
    J Texture Stud; 2017 Dec 01; 48(6):624-632. PubMed ID: 28557021
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  • 11. Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties.
    Li H, Gui Y, Li J, Zhu Y, Cui B, Guo L.
    Int J Biol Macromol; 2020 Feb 01; 144():500-508. PubMed ID: 31857174
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  • 13. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K, De Brier N, Delcour JA.
    Food Funct; 2019 Aug 01; 10(8):4674-4684. PubMed ID: 31292590
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  • 20. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase.
    Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B.
    Food Chem; 2022 Jun 30; 380():132226. PubMed ID: 35093661
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