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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

258 related items for PubMed ID: 32593039

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  • 5. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.
    Liu Y, Hu X, Jian X, Guo L, Xiao J, Li X.
    J Food Sci; 2024 Jul; 89(7):4205-4215. PubMed ID: 38847754
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  • 8. In vitro digestibility, physicochemical, thermal and rheological properties of banana starches.
    Utrilla-Coello RG, Rodríguez-Huezo ME, Carrillo-Navas H, Hernández-Jaimes C, Vernon-Carter EJ, Alvarez-Ramirez J.
    Carbohydr Polym; 2014 Jan 30; 101():154-62. PubMed ID: 24299760
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  • 11. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.
    Punia S, Siroha AK, Sandhu KS, Kaur M.
    Int J Biol Macromol; 2019 Jun 01; 130():595-604. PubMed ID: 30840860
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  • 12. Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes.
    Shen M, Huang K, Cao H, Zhang Y, Sun Z, Yu Z, Guan X.
    Int J Biol Macromol; 2024 May 01; 268(Pt 1):131550. PubMed ID: 38631591
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  • 14. Formation of Starch-Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation.
    Hu X, Li Z, Wang F, Mu H, Guo L, Xiao J, Liu Y, Li X.
    Foods; 2022 Oct 05; 11(19):. PubMed ID: 36230159
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  • 20. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles.
    Sun D, Jia Y, He X, Qin Y, Li M, Liu X, Xu T, Xiong L, Guo M, Ji N, Sun Q.
    Int J Biol Macromol; 2024 Sep 05; 276(Pt 1):133913. PubMed ID: 39025192
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