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Journal Abstract Search

338 related items for PubMed ID: 32126465

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  • 2. Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch.
    Wang P, Li D, Hou C, Yang T, Yang R, Gu Z, Jiang D.
    J Agric Food Chem; 2022 Feb 09; 70(5):1659-1669. PubMed ID: 35099184
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  • 5. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.
    Wang P, Zhao X, Yang R, Zhou Y, Zhou Q, Gu Z, Jiang D.
    J Agric Food Chem; 2020 Apr 01; 68(13):4005-4016. PubMed ID: 32073852
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  • 6. Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.
    Johnson KA, Mauer LJ.
    J Food Sci; 2019 Mar 01; 84(3):507-523. PubMed ID: 30779350
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  • 9. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
    Luo D, Li Y, Xu B, Ren G, Li P, Li X, Han S, Liu J.
    Food Chem; 2017 Aug 15; 229():35-43. PubMed ID: 28372184
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  • 10. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing.
    Su C, Saleh ASM, Zhang B, Zhao K, Ge X, Zhang Q, Li W.
    Carbohydr Polym; 2020 Nov 01; 247():116675. PubMed ID: 32829803
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  • 11. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
    Li E, Lv J, Huo D, Jia B, Li C.
    Carbohydr Polym; 2023 May 15; 308():120648. PubMed ID: 36813340
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  • 12. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt.
    Peng Z, Jin Y, Du J.
    Protein Pept Lett; 2019 May 15; 26(5):332-338. PubMed ID: 30816076
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  • 14. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.
    Jin Q, Xu X.
    Int J Biol Macromol; 2020 Apr 15; 149():1098-1108. PubMed ID: 32032713
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  • 18. Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR, Schwarz PB, D'Appolonia BL.
    J Agric Food Chem; 2004 Sep 22; 52(19):5978-86. PubMed ID: 15366852
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