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Journal Abstract Search

303 related items for PubMed ID: 32194124

  • 1. Effect of germination duration on structural and physicochemical properties of mung bean starch.
    Liu Y, Su C, Saleh ASM, Wu H, Zhao K, Zhang G, Jiang H, Yan W, Li W.
    Int J Biol Macromol; 2020 Jul 01; 154():706-713. PubMed ID: 32194124
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  • 2. Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains.
    Castanha N, Miano AC, Sabadoti VD, Augusto PED.
    Int J Biol Macromol; 2019 May 15; 129():460-470. PubMed ID: 30763645
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  • 8. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec 15; 80(12):E2782-91. PubMed ID: 26523755
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  • 9. Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth).
    Reddy CK, Luan F, Xu B.
    Int J Biol Macromol; 2017 Dec 15; 105(Pt 1):354-362. PubMed ID: 28705501
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  • 10. Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches.
    Huang PH, Chiu CS, Chan YJ, Su WC, Wang CR, Lu WC, Li PH.
    Int J Biol Macromol; 2024 Jun 15; 272(Pt 2):132358. PubMed ID: 38750862
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  • 13. Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch.
    Su C, Saleh ASM, Zhang B, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2060-2070. PubMed ID: 33096180
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  • 17. Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way.
    Gong B, Xu M, Li B, Wu H, Liu Y, Zhang G, Ouyang S, Li W.
    Food Res Int; 2017 Dec 15; 102():776-784. PubMed ID: 29196012
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  • 19. Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties.
    Kumari S, Yadav BS, Yadav R.
    Int J Biol Macromol; 2022 Jun 30; 211():450-459. PubMed ID: 35577200
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