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194 related items for PubMed ID: 32159957

  • 1. Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices.
    Fang F, Luo X, Fei X, Mathews MAA, Lim J, Hamaker BR, Campanella OH.
    J Agric Food Chem; 2020 Apr 01; 68(13):4036-4041. PubMed ID: 32159957
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  • 2. 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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  • 3. Comparative study of the retrogradation of intermediate water content waxy maize, wheat, and potato starches.
    Ottenhof MA, Hill SE, Farhat IA.
    J Agric Food Chem; 2005 Feb 09; 53(3):631-8. PubMed ID: 15686412
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  • 6. Studies of the retrogradation process for various starch gels using Raman spectroscopy.
    Fechner PM, Wartewig S, Kleinebudde P, Neubert RH.
    Carbohydr Res; 2005 Nov 21; 340(16):2563-8. PubMed ID: 16168973
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  • 9. In vitro analyses of resistant starch in retrograded waxy and normal corn starches.
    Zhou X, Chung HJ, Kim JY, Lim ST.
    Int J Biol Macromol; 2013 Apr 21; 55():113-7. PubMed ID: 23291029
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  • 10. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.
    Sánchez T, Dufour D, Moreno IX, Ceballos H.
    J Agric Food Chem; 2010 Apr 28; 58(8):5093-9. PubMed ID: 20356303
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  • 18. Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions.
    Kim HR, Choi SJ, Choi HD, Park CS, Moon TW.
    Food Chem; 2020 Jul 15; 318():126490. PubMed ID: 32146307
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  • 19. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins.
    Samarakoon ERJ, Waduge R, Liu Q, Shahidi F, Banoub JH.
    Food Chem; 2020 Jan 15; 303():125344. PubMed ID: 31446363
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  • 20. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation.
    Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L.
    Int J Biol Macromol; 2018 Jan 15; 106():116-122. PubMed ID: 28778527
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