Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

(2016) Bilal Ahmad Ashwar et al.   FOOD HYDROCOLLOIDS

Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch

(2016) Wenhao Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel

(2016) Jie Zeng et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches

(2016) Jeesuda Keatkrai et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties

(2016) Rahul Thory et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Sweet potato amylose and amylopectin with narrower distribution of molar mass and chain length obtained by a repeated retrogradation-hydrolysis procedure

(2016) Xijun Lian et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches

(2015) Nuengmaysa Klaochanpong et al.   FOOD HYDROCOLLOIDS

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches

(2014) Su-Yeon You et al.   CARBOHYDRATE POLYMERS

Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch

(2014) Xiao-Pei Hu et al.   FOOD CHEMISTRY

Resistant Starch Film-Coated Microparticles for an Oral Colon-Specific Polypeptide Delivery System and Its Release Behaviors

(2014) Wenbei Situ et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Retrogradation characteristics of pulse starches

(2013) P. Ambigaipalan et al.   FOOD RESEARCH INTERNATIONAL

Changes in crystalline structure of microspheres of corn starch and amylose under isothermal and temperature cycling treatments

(2013) Xia Bai et al.   INDUSTRIAL CROPS AND PRODUCTS

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC

(2013) Xijun Lian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relations between Molecular, Crystalline, and Lamellar Structures of Amylopectin

(2012) Torsten Witt et al.   BIOMACROMOLECULES

Retrograded starches as potential anodes in lithium-ion rechargeable batteries

(2012) Xijun Lian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of β-Amylolysis on the Resistant Starch Formation of Debranched Corn Starches

(2012) Curtis R. Luckett et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water effect on the interaction between amylose and amylopectin during retrogradation

(2011) Xing Zhou et al.   CARBOHYDRATE POLYMERS

Debranched cassava starch crystallinity determination by Raman spectroscopy: Correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy

(2011) Christopher Mutungi et al.   CARBOHYDRATE POLYMERS

Glycerol/starch/Na+-montmorillonite nanocomposites: A XRD, FTIR, DSC and 1H NMR study

(2010) Huihua Liu et al.   CARBOHYDRATE POLYMERS

Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize Starch

(2009) Jovin Hasjim et al.   JOURNAL OF FOOD SCIENCE