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Journal Abstract Search

205 related items for PubMed ID: 36596152

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  • 2. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating.
    Lee DJ, Cheng F, Li D, Ding K, Carlin J, Moore E, Ai Y.
    Food Chem; 2024 Jul 30; 447():138896. PubMed ID: 38458133
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  • 7. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.
    Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I.
    Food Res Int; 2020 Mar 30; 129():108839. PubMed ID: 32036916
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  • 8. Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults.
    Zhou CZC, Anderson GH, Fan W, Vien S, Ai Y, Tulbek M, Fabek H.
    Nutr Res; 2024 Oct 30; 130():81-94. PubMed ID: 39366276
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  • 10. Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation.
    Rempel C, Geng X, Zhang Y.
    Food Chem; 2019 Mar 15; 276():119-128. PubMed ID: 30409574
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  • 12. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars.
    Chung HJ, Liu Q, Hoover R, Warkentin TD, Vandenberg B.
    Food Chem; 2008 Nov 15; 111(2):316-21. PubMed ID: 26047429
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  • 13. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
    Yuan TZ, Liu S, Reimer M, Isaak C, Ai Y.
    Food Chem; 2021 May 15; 344():128616. PubMed ID: 33243559
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  • 15. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 May 15; 19(4):405-423. PubMed ID: 33179481
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  • 18. Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies.
    Ge F, Xia R, Wu D, Cheng W, Meng L, Wang Z, Tang X.
    Food Chem; 2023 Jul 01; 413():135657. PubMed ID: 36773359
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  • 20. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 01; 23(7):623-636. PubMed ID: 28610447
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