The influence of flaxseed gum on the retrogradation of maize starch

Hydrothermal changes in wheat starch monitored by two-dimensional NMR

(2017) R. Kovrlija et al.   FOOD CHEMISTRY

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values

(2016) Li-hua Pan et al.   CyTA-Journal of Food

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

(2016) Wenwen Li et al.   FOOD CHEMISTRY

Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels

(2016) Chen Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values

(2016) Li-hua Pan et al.   CyTA-Journal of Food

Effect of pullulan on the short-term and long-term retrogradation of rice starch

(2015) Long Chen et al.   CARBOHYDRATE POLYMERS

High-speed shear effect on properties and octenylsuccinic anhydride modification of corn starch

(2015) Chan Wang et al.   FOOD HYDROCOLLOIDS

Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread

(2015) Jarosław Korus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

(2013) Tatiana Dias Leite et al.   Food Science and Technology

Rheological and thermal properties of rice starch and rutin mixtures

(2012) Fan Zhu et al.   FOOD RESEARCH INTERNATIONAL

Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

(2009) Prawta Chantaro et al.   JOURNAL OF FOOD ENGINEERING

Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

(2008) Rawiwan Banchathanakij et al.   FOOD CHEMISTRY

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Starch Retrogradation in Cassava Flour From Cooked Parenchyma

(2008) Eduardo Rodríguez-Sandoval et al.   STARCH-STARKE

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

(2008) Jin-song BAO   Rice Science

Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose–lipid complexes of native and acetylated starches

(2007) Anil Gunaratne et al.   FOOD CHEMISTRY