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Journal Abstract Search

200 related items for PubMed ID: 33063348

  • 21. Effects of granule size on physicochemical and digestive properties of potato powder.
    Hu C, Xiong Z, Xiong H, Chen L, Zhang M, Wang P, Nawaz A, Walayat N.
    J Sci Food Agric; 2020 Aug; 100(10):4005-4011. PubMed ID: 32337732
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  • 22. Manufacture of acid gels from skim milk using high-pressure homogenization.
    Hernández A, Harte FM.
    J Dairy Sci; 2008 Oct; 91(10):3761-7. PubMed ID: 18832197
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  • 23. Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility.
    Wang S, Wang S, Liu L, Wang S, Copeland L.
    J Agric Food Chem; 2017 Mar 01; 65(8):1697-1706. PubMed ID: 28161950
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  • 24. Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch.
    Zhou R, Wang Y, Wang Z, Liu K, Wang Q, Bao H.
    Int J Biol Macromol; 2021 Nov 30; 191():1105-1113. PubMed ID: 34560153
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  • 25. Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins.
    Saricaoglu FT.
    Int J Biol Macromol; 2020 Feb 01; 144():760-769. PubMed ID: 31760001
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  • 26. Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility.
    Wang S, Wang S, Guo P, Liu L, Wang S.
    J Agric Food Chem; 2017 Jan 11; 65(1):156-166. PubMed ID: 27936676
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  • 27. Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch.
    Alavi SH, Chen KH, Rizvi SS.
    J Agric Food Chem; 2002 Nov 06; 50(23):6740-5. PubMed ID: 12405769
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  • 28. 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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  • 29. Effect of rice protein hydrolysates on the short-term and long-term retrogradation of wheat starch.
    Zhang M, Sun C, Wang X, Wang N, Zhou Y.
    Int J Biol Macromol; 2020 Jul 15; 155():1169-1175. PubMed ID: 31726166
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  • 30. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
    Ma YS, Pan Y, Xie QT, Li XM, Zhang B, Chen HQ.
    Food Chem; 2019 Feb 15; 274():319-323. PubMed ID: 30372945
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  • 31. Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
    Chanvrier H, Appelqvist IA, Bird AR, Gilbert E, Htoon A, Li Z, Lillford PJ, Lopez-Rubio A, Morell MK, Topping DL.
    J Agric Food Chem; 2007 Dec 12; 55(25):10248-57. PubMed ID: 18001033
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  • 32. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug 12; 101(8):6762-6775. PubMed ID: 29753471
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  • 33. Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility.
    Güven Ö, Şensoy İ.
    J Sci Food Agric; 2024 Aug 15; 104(10):5724-5734. PubMed ID: 38380826
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  • 34. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels.
    Ubeyitogullari A, Brahma S, Rose DJ, Ciftci ON.
    J Agric Food Chem; 2018 Sep 12; 66(36):9490-9497. PubMed ID: 30130963
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  • 35. Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa.
    Orlowska M, Randzio SL.
    Ann N Y Acad Sci; 2010 Feb 12; 1189():43-54. PubMed ID: 20233367
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  • 36. Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures.
    Hussain R, Vatankhah H, Singh A, Ramaswamy HS.
    Carbohydr Polym; 2016 Oct 05; 150():299-307. PubMed ID: 27312641
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  • 37. Effect of the homogenization process on the sensory and rheological properties in model system.
    da Silva Pereira G, Leite TS, Schmidt FL, Cristianini M, Bolini HMA.
    J Texture Stud; 2020 Apr 05; 51(2):352-360. PubMed ID: 31595504
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  • 38. Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films.
    Punia S, Sandhu KS, Dhull SB, Kaur M.
    Int J Biol Macromol; 2019 Jul 15; 133():110-116. PubMed ID: 30986469
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  • 39. Starch digestibility of various Japanese commercial noodles made from different starch sources.
    Saito H, Tamura M, Ogawa Y.
    Food Chem; 2019 Jun 15; 283():390-396. PubMed ID: 30722889
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  • 40. Comparison of the gelatinization behavior of organic and conventional spelt starches assessed by thermal and rheological analyses.
    Ie PS, Petros D, Stinner DH, Phelan PL, Hamaker B, Koelling KW, Vodovotz Y.
    J Agric Food Chem; 2012 Sep 12; 60(36):9229-35. PubMed ID: 22909423
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