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Journal Abstract Search

213 related items for PubMed ID: 34090046

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  • 2. High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles.
    Bui AT, Williams BA, Hoedt EC, Morrison M, Mikkelsen D, Gidley MJ.
    Food Funct; 2020 Jun 24; 11(6):5635-5646. PubMed ID: 32537617
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  • 5. 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
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  • 6. Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography.
    Ahmadi-Abhari S, Woortman AJ, Hamer RJ, Loos K.
    Food Chem; 2013 Dec 15; 141(4):4318-23. PubMed ID: 23993621
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  • 7. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
    Syahariza ZA, Sar S, Hasjim J, Tizzotti MJ, Gilbert RG.
    Food Chem; 2013 Jan 15; 136(2):742-9. PubMed ID: 23122122
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  • 8. Improved methodology for analyzing relations between starch digestion kinetics and molecular structure.
    Yu W, Tao K, Gilbert RG.
    Food Chem; 2018 Oct 30; 264():284-292. PubMed ID: 29853378
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  • 9. Starch digestion mechanistic information from the time evolution of molecular size distributions.
    Witt T, Gidley MJ, Gilbert RG.
    J Agric Food Chem; 2010 Jul 28; 58(14):8444-52. PubMed ID: 20572670
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  • 10. 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
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  • 11. Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch.
    An D, Li Q, Li E, Obadi M, Li C, Li H, Zhang J, Du J, Zhou X, Li N, Xu B.
    Food Chem; 2021 Mar 30; 341(Pt 1):128222. PubMed ID: 33065469
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  • 12. Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
    Korompokis K, Deleu LJ, De Brier N, Delcour JA.
    Food Chem; 2021 Nov 15; 362():130203. PubMed ID: 34091172
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  • 16. Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics.
    de Souza Moretti MM, Yu W, Zou W, Franco CML, Albertin LL, Schenk PM, Gilbert RG.
    Int J Biol Macromol; 2019 Oct 15; 139():244-251. PubMed ID: 31374280
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  • 17. Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches.
    Shrestha AK, Blazek J, Flanagan BM, Dhital S, Larroque O, Morell MK, Gilbert EP, Gidley MJ.
    Carbohydr Polym; 2015 Mar 15; 118():224-34. PubMed ID: 25542128
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  • 18. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.
    Chanvrier H, Uthayakumaran S, Appelqvist IA, Gidley MJ, Gilbert EP, López-Rubio A.
    J Agric Food Chem; 2007 Nov 28; 55(24):9883-90. PubMed ID: 17960881
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  • 19. Starch granular protein of high-amylose wheat gives innate resistance to amylolysis.
    Li HT, Sartika RS, Kerr ED, Schulz BL, Gidley MJ, Dhital S.
    Food Chem; 2020 Nov 15; 330():127328. PubMed ID: 32569940
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  • 20. Structure and functional properties of sorghum starches differing in amylose content.
    Sang Y, Bean S, Seib PA, Pedersen J, Shi YC.
    J Agric Food Chem; 2008 Aug 13; 56(15):6680-5. PubMed ID: 18627168
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