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Journal Abstract Search

140 related items for PubMed ID: 33174217

  • 1. Rheology and tribology of starch + κ-carrageenan mixtures.
    You KM, Murray BS, Sarkar A.
    J Texture Stud; 2021 Feb; 52(1):16-24. PubMed ID: 33174217
    [Abstract] [Full Text] [Related]

  • 2. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
    Huang T, Tu Z, Shangguan X, Wang H, Zhang L, Bansal N.
    Food Chem; 2021 May 01; 343():128413. PubMed ID: 33268178
    [Abstract] [Full Text] [Related]

  • 3. Lubrication, adsorption, and rheology of aqueous polysaccharide solutions.
    Stokes JR, Macakova L, Chojnicka-Paszun A, de Kruif CG, de Jongh HH.
    Langmuir; 2011 Apr 05; 27(7):3474-84. PubMed ID: 21366278
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions.
    Pang Z, Bourouis I, Sun M, Cao J, Liu P, Sun R, Chen C, Li H, Liu X.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt B):2061-2069. PubMed ID: 35490766
    [Abstract] [Full Text] [Related]

  • 5. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules.
    Fakharian MH, Tamimi N, Abbaspour H, Mohammadi Nafchi A, Karim AA.
    Carbohydr Polym; 2015 Nov 05; 132():156-63. PubMed ID: 26256336
    [Abstract] [Full Text] [Related]

  • 6. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
    Zolelmein A, Movahhed S, Azizi MH, Ahmadi Chenarbon H.
    J Texture Stud; 2020 Jun 05; 51(3):453-463. PubMed ID: 31736074
    [Abstract] [Full Text] [Related]

  • 7. Tribological properties of neutral polysaccharide solutions under simulated oral conditions.
    Zinoviadou KG, Janssen AM, de Jongh HH.
    J Food Sci; 2008 Mar 05; 73(2):E88-94. PubMed ID: 18298730
    [Abstract] [Full Text] [Related]

  • 8. Emulsion Microgel Particles as High-Performance Bio-Lubricants.
    Torres O, Andablo-Reyes E, Murray BS, Sarkar A.
    ACS Appl Mater Interfaces; 2018 Aug 15; 10(32):26893-26905. PubMed ID: 30036468
    [Abstract] [Full Text] [Related]

  • 9. Impact of formulation and saliva on acid milk gel friction behavior.
    Joyner Melito HS, Pernell CW, Daubert CR.
    J Food Sci; 2014 May 15; 79(5):E867-80. PubMed ID: 24761781
    [Abstract] [Full Text] [Related]

  • 10. The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
    Morell P, Chen J, Fiszman S.
    Food Funct; 2017 Feb 22; 8(2):545-553. PubMed ID: 27220414
    [Abstract] [Full Text] [Related]

  • 11. Tribology of swollen starch granule suspensions from maize and potato.
    Zhang B, Selway N, Shelat KJ, Dhital S, Stokes JR, Gidley MJ.
    Carbohydr Polym; 2017 Jan 02; 155():128-135. PubMed ID: 27702496
    [Abstract] [Full Text] [Related]

  • 12. Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan.
    Liu B, Zhu S, Zhong F, Yokoyama W, Huang D, Li Y.
    Carbohydr Polym; 2021 Sep 15; 268():118264. PubMed ID: 34127213
    [Abstract] [Full Text] [Related]

  • 13. Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.
    Zhang Y, Gu Z, Zhu L, Hong Y.
    Int J Biol Macromol; 2018 Sep 15; 116():136-143. PubMed ID: 29730003
    [Abstract] [Full Text] [Related]

  • 14. Rheological characterization of gum and starch nanoparticle blends.
    Perez Herrera M, Vasanthan T.
    Food Chem; 2018 Mar 15; 243():43-49. PubMed ID: 29146361
    [Abstract] [Full Text] [Related]

  • 15. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions.
    Ji L, Zhang H, Cornacchia L, Sala G, Scholten E.
    Carbohydr Polym; 2022 Sep 01; 291():119523. PubMed ID: 35698326
    [Abstract] [Full Text] [Related]

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  • 19. Role of molecular entanglements in starch fiber formation by electrospinning.
    Kong L, Ziegler GR.
    Biomacromolecules; 2012 Aug 13; 13(8):2247-53. PubMed ID: 22708795
    [Abstract] [Full Text] [Related]

  • 20. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers.
    Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A.
    J Dairy Sci; 2019 Sep 13; 102(9):7838-7848. PubMed ID: 31255280
    [Abstract] [Full Text] [Related]

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