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251 related items for PubMed ID: 36813340

  • 1. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.
    Li E, Lv J, Huo D, Jia B, Li C.
    Carbohydr Polym; 2023 May 15; 308():120648. PubMed ID: 36813340
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical properties of starch in sodium chloride solutions and sucrose solutions: Importance of starch structure.
    Chen C, Li G, Corke H, Zhu F.
    Food Chem; 2023 Sep 30; 421():136141. PubMed ID: 37084593
    [Abstract] [Full Text] [Related]

  • 3. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.
    Hu XP, Xie YY, Jin ZY, Xu XM, Chen HQ.
    Food Chem; 2014 Aug 15; 157():373-9. PubMed ID: 24679793
    [Abstract] [Full Text] [Related]

  • 4. Recent progress in understanding starch gelatinization - An important property determining food quality.
    Li C.
    Carbohydr Polym; 2022 Oct 01; 293():119735. PubMed ID: 35798430
    [Abstract] [Full Text] [Related]

  • 5. A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.
    Li C, Hu Y, Huang T, Gong B, Yu WW.
    Int J Biol Macromol; 2020 Dec 01; 164():2717-2725. PubMed ID: 32822732
    [Abstract] [Full Text] [Related]

  • 6. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
    Hou C, Zhao X, Tian M, Zhou Y, Yang R, Gu Z, Wang P.
    Food Chem; 2020 Jul 15; 318():126477. PubMed ID: 32126465
    [Abstract] [Full Text] [Related]

  • 7. Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property.
    Li E, Yang X, Li C.
    Int J Biol Macromol; 2022 Mar 15; 201():458-467. PubMed ID: 35063484
    [Abstract] [Full Text] [Related]

  • 8. Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch.
    Singh S, Singh N, Isono N, Noda T.
    J Agric Food Chem; 2010 Jan 27; 58(2):1180-8. PubMed ID: 20043631
    [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. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch.
    Woodbury TJ, Mauer LJ.
    Food Res Int; 2023 Sep 30; 171():113002. PubMed ID: 37330845
    [Abstract] [Full Text] [Related]

  • 11. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
    Luo D, Li Y, Xu B, Ren G, Li P, Li X, Han S, Liu J.
    Food Chem; 2017 Aug 15; 229():35-43. PubMed ID: 28372184
    [Abstract] [Full Text] [Related]

  • 12. Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch.
    Yamaguchi Y, Okawa Y, Ninomiya K, Kumagai H, Kumagai H.
    J Nutr Sci Vitaminol (Tokyo); 2019 Aug 15; 65(Supplement):S134-S138. PubMed ID: 31619614
    [Abstract] [Full Text] [Related]

  • 13. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase.
    Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B.
    Food Chem; 2022 Jun 30; 380():132226. PubMed ID: 35093661
    [Abstract] [Full Text] [Related]

  • 14. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches.
    Li C, Gong B.
    Int J Biol Macromol; 2020 Jul 15; 155():721-729. PubMed ID: 32259539
    [Abstract] [Full Text] [Related]

  • 15. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA, Beghin AS, Vrinten P, Nakamura T, Delcour JA.
    Food Chem; 2020 Aug 01; 320():126609. PubMed ID: 32222658
    [Abstract] [Full Text] [Related]

  • 16. Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.
    Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu MH, Ng PK.
    Food Chem; 2014 Aug 15; 157():476-84. PubMed ID: 24679807
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.
    Song X, Deng L, Zhang J, Ren H, Zhao R.
    J Food Sci; 2023 Jul 15; 88(7):2821-2832. PubMed ID: 37227942
    [Abstract] [Full Text] [Related]

  • 18. Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties.
    Li C, Hu Y.
    Food Chem; 2021 Aug 15; 353():129449. PubMed ID: 33714112
    [Abstract] [Full Text] [Related]

  • 19. Insight to starch retrogradation through fine structure models: A review.
    Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q.
    Int J Biol Macromol; 2024 Jul 15; 273(Pt 1):132765. PubMed ID: 38823738
    [Abstract] [Full Text] [Related]

  • 20. Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch.
    Yan W, Zhang M, Zhang M, Yadav MP, Jia X, Yin L.
    Carbohydr Polym; 2022 Sep 01; 291():119581. PubMed ID: 35698340
    [Abstract] [Full Text] [Related]

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