These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 38472801

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
    Teobaldi AG, Barrera GN, Severini H, Ribotta PD.
    J Sci Food Agric; 2023 Feb; 103(3):1377-1384. PubMed ID: 36148559
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.
    Xu F, Liu W, Liu Q, Zhang C, Hu H, Zhang H.
    Food Sci Nutr; 2020 May; 8(5):2279-2287. PubMed ID: 32405385
    [Abstract] [Full Text] [Related]

  • 5. The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.
    Woodbury TJ, Lust AL, Mauer LJ.
    J Food Sci; 2021 Mar; 86(3):687-698. PubMed ID: 33496959
    [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; 51(3):453-463. PubMed ID: 31736074
    [Abstract] [Full Text] [Related]

  • 7. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.
    Woodbury TJ, Pitts SL, Pilch AM, Smith P, Mauer LJ.
    J Food Sci; 2023 Jan; 88(1):293-314. PubMed ID: 36511442
    [Abstract] [Full Text] [Related]

  • 8. The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.
    Molina MT, Lamothe L, Gunes DZ, Vaz SM, Bouchon P.
    Foods; 2021 Sep 30; 10(10):. PubMed ID: 34681384
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel.
    Pourmohammadi K, Abedi E, Hashemi SMB, Torri L.
    Int J Biol Macromol; 2018 Dec 30; 120(Pt B):1935-1943. PubMed ID: 30267819
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
    Li L, Liu Z, Li X, Chu X, Yang W, Wang B, Xie Y, Li X.
    Front Nutr; 2023 Dec 30; 10():1195505. PubMed ID: 37266134
    [Abstract] [Full Text] [Related]

  • 15. Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch.
    Xie H, Ying R, Huang M.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt B):1676-1684. PubMed ID: 35487381
    [Abstract] [Full Text] [Related]

  • 16. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough.
    Paulik S, Yu WW, Flanagan B, Gilbert RG, Jekle M, Becker T.
    Food Chem; 2019 Dec 15; 301():125276. PubMed ID: 31377627
    [Abstract] [Full Text] [Related]

  • 20. Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.
    Ma S, Wang Z, Tian X, Sun B, Huang J, Yan J, Bao Q, Wang X.
    Food Chem; 2022 Mar 30; 373(Pt A):131417. PubMed ID: 34710698
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.