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Journal Abstract Search

125 related items for PubMed ID: 39048187

  • 1. Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch.
    Shi J, Mao Y, Shi YC.
    Carbohydr Polym; 2024 Oct 15; 342():122332. PubMed ID: 39048187
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  • 2. Structure, birefringence and digestibility of spherulites produced from debranched waxy maize starch.
    Shi J, Sweedman MC, Shi YC.
    Int J Biol Macromol; 2021 Jul 31; 183():1486-1494. PubMed ID: 34023370
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  • 4. A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.
    Wang S, Wang J, Yu J, Wang S.
    Food Chem; 2014 Dec 01; 164():332-8. PubMed ID: 24996342
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  • 5. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches.
    Cai L, Shi YC.
    Carbohydr Polym; 2014 May 25; 105():341-50. PubMed ID: 24708989
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  • 7. 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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  • 11. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions.
    Wang C, Fu X, Tang CH, Huang Q, Zhang B.
    Food Chem; 2017 Jul 15; 227():298-304. PubMed ID: 28274435
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  • 17. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility.
    Xie AJ, Li MH, Li ZW, Yue XQ.
    Int J Biol Macromol; 2024 Apr 15; 264(Pt 2):130684. PubMed ID: 38460647
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  • 19. 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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