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162 related items for PubMed ID: 33712149

  • 1. Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources.
    Gaenssle ALO, Satyawan CA, Xiang G, van der Maarel MJEC, Jurak E.
    Carbohydr Polym; 2021 May 15; 260():117801. PubMed ID: 33712149
    [Abstract] [Full Text] [Related]

  • 2. Effect of enzymatic treatment of different starch sources on the in vitro rate and extent of starch digestion.
    Kasprzak MM, Lærke HN, Hofmann Larsen F, Bach Knudsen KE, Pedersen S, Jørgensen AS.
    Int J Mol Sci; 2012 May 15; 13(1):929-942. PubMed ID: 22312295
    [Abstract] [Full Text] [Related]

  • 3. Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content.
    Brewer LR, Cai L, Shi YC.
    J Agric Food Chem; 2012 May 02; 60(17):4379-87. PubMed ID: 22480190
    [Abstract] [Full Text] [Related]

  • 4. Slowly digestible state of starch: mechanism of slow digestion property of gelatinized maize starch.
    Zhang G, Sofyan M, Hamaker BR.
    J Agric Food Chem; 2008 Jun 25; 56(12):4695-702. PubMed ID: 18512933
    [Abstract] [Full Text] [Related]

  • 5. The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches.
    Guo L, Li J, Li H, Zhu Y, Cui B.
    Int J Biol Macromol; 2020 Feb 01; 144():863-873. PubMed ID: 31751700
    [Abstract] [Full Text] [Related]

  • 6. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches.
    Villas-Boas F, Facchinatto WM, Colnago LA, Volanti DP, Franco CML.
    Int J Biol Macromol; 2020 Nov 15; 163():1333-1343. PubMed ID: 32710967
    [Abstract] [Full Text] [Related]

  • 7. Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure.
    Mulargia LI, Lemmens E, Reyniers S, Gebruers K, Wouters AGB, Warren FJ, Goderis B, Delcour JA.
    Carbohydr Polym; 2024 Nov 01; 343():122440. PubMed ID: 39174085
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure.
    Zhu F, Liu P.
    Food Chem; 2020 Jun 30; 316():126036. PubMed ID: 32062574
    [Abstract] [Full Text] [Related]

  • 10. Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility.
    Ouyang Q, Wang X, Xiao Y, Luo F, Lin Q, Ding Y.
    Food Chem; 2021 Oct 01; 358():129858. PubMed ID: 33933983
    [Abstract] [Full Text] [Related]

  • 11. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules.
    Shrestha AK, Blazek J, Flanagan BM, Dhital S, Larroque O, Morell MK, Gilbert EP, Gidley MJ.
    Carbohydr Polym; 2012 Sep 01; 90(1):23-33. PubMed ID: 24751006
    [Abstract] [Full Text] [Related]

  • 12. Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model.
    Martens BMJ, Gerrits WJJ, Bruininx EMAM, Schols HA.
    J Anim Sci Biotechnol; 2018 Sep 01; 9():91. PubMed ID: 30619606
    [Abstract] [Full Text] [Related]

  • 13. Influence of enzymatic hydrolysis on the properties of red rice starch.
    Almeida RLJ, Dos Santos Pereira T, de Andrade Freire V, Santiago ÂM, Oliveira HML, de Sousa Conrado L, de Gusmão RP.
    Int J Biol Macromol; 2019 Dec 01; 141():1210-1219. PubMed ID: 31521658
    [Abstract] [Full Text] [Related]

  • 14. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.
    Kuakpetoon D, Wang YJ.
    Carbohydr Res; 2007 Nov 05; 342(15):2253-63. PubMed ID: 17610854
    [Abstract] [Full Text] [Related]

  • 15. Starch characterization and ethanol production of sorghum.
    Ai Y, Medic J, Jiang H, Wang D, Jane JL.
    J Agric Food Chem; 2011 Jul 13; 59(13):7385-92. PubMed ID: 21604720
    [Abstract] [Full Text] [Related]

  • 16. Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches.
    Zhu F, Cui R.
    Food Chem; 2019 Oct 30; 296():116-122. PubMed ID: 31202295
    [Abstract] [Full Text] [Related]

  • 17. Morphology, structure, properties and applications of starch ghost: A review.
    Li Z, Wei C.
    Int J Biol Macromol; 2020 Nov 15; 163():2084-2096. PubMed ID: 32950526
    [Abstract] [Full Text] [Related]

  • 18. Hydrolysis of native and heat-treated starches at sub-gelatinization temperature using granular starch hydrolyzing enzyme.
    Uthumporn U, Shariffa YN, Karim AA.
    Appl Biochem Biotechnol; 2012 Mar 15; 166(5):1167-82. PubMed ID: 22203397
    [Abstract] [Full Text] [Related]

  • 19. Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes.
    Zhang X, Leemhuis H, van der Maarel MJEC.
    Carbohydr Polym; 2020 Nov 01; 247():116729. PubMed ID: 32829851
    [Abstract] [Full Text] [Related]

  • 20. Porous starches modified with double enzymes: Structure and adsorption properties.
    Guo L, Li J, Gui Y, Zhu Y, Yu B, Tan C, Fang Y, Cui B.
    Int J Biol Macromol; 2020 Dec 01; 164():1758-1765. PubMed ID: 32763394
    [Abstract] [Full Text] [Related]

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