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| Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction | | Journal of cereal science |
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| Inducer line generated double haploid seeds for combined waxy and opaque 2 grain quality in subtropical maize (Zea mays. L.) | | Euphytica |
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| Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content | | Lebensmittel-Wissenschaft |
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| Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties | | Lebensmittel-Wissenschaft |
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| Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches | | Journal of food engineering |
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| Effect of Modified Starches on Rheological Properties of Ketchup | | Food and bioprocess technology |
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| Effect of annealing on the semicrystalline structure of normal and waxy corn starches | | Food hydrocolloids |
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| Effect of acid hydrolysis in the presence of anhydrous alcohols on the structure, thermal and pasting properties of normal, waxy and high-amylose maize starches | | International journal of food science and technology |
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| Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure | | Food hydrocolloids |
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| Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules | | Food hydrocolloids |
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| Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern | | Molecular nutrition and food research |
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| The impact of maltodextrin‐based fat mimetics on rheological and textural characteristics of edible vegetable fat | | Journal of texture studies |
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| Effect of amylose content on estimated kinetic parameters for a starch viscosity model | | Journal of food engineering |
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| Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution | | Food hydrocolloids |
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| Development of temperature tolerant Surimi gels using starch-protein interactions | | Journal of food quality |
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| Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch | | Food hydrocolloids |
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| Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties | | Food chemistry |
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| Genetic and QTL analysis of pericarp thickness and ear architecture traits of Korean waxy corn germplasm | | Euphytica |
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| Quantification of amorphous content in starch granules | | Food chemistry |
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| Shear-thickening properties of waxy maize starch dispersions | | Journal of food engineering |
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| Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan | | Food hydrocolloids |
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| Development of low‐fat and low‐calorie beef sausage using modified starch as fat replacement agent | | Journal of the science of food and agriculture |
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| Drip irrigation of waxy corn (Zea mays L. var. ceratina Kulesh) for production in highly saline conditions | | Agricultural water management |
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| Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches | | Food hydrocolloids |
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| Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch | | Food hydrocolloids |
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| Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch | | Food chemistry |
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| Preparation and properties of RS III from waxy maize starch with pullulanase | | Food hydrocolloids |
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| Screening of special starches for use in temperature-tolerant fish protein gels | | Journal of food quality |
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| The time evolution of the viscoelastic retardation in starch pastes with guar gum | | Journal of food engineering |
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| Kinetic Characterization and Thermal Inactivation of Peroxidase in Aqueous Extracts from Sweet Corn and Waxy Corn | | Food and bioprocess technology |
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| Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches | | Food and bioprocess technology |
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| Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates | | Food research international |
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| Influence of drying temperature, water content, and heating rate on gelatinization of corn starches | | Journal of agricultural and food chemistry |
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| Lipid oxidation and amylopectin molecular weight changes occurring during storage of extruded starch samples | | Journal of cereal science |
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| Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches | | Carbohydrate polymers |
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| Molecular Degradation Rate of Rice and Corn Starches during Acid-Methanol Treatment and Its Relation to the Molecular Structure of Starch | | Journal of agricultural and food chemistry |
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| Genetic mapping of the Isaac-CACTA transposon in maize | | Theoretical and applied genetics |
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| Laser-light-scattering study of structure and dynamics of waxy corn amylopectin in dilute aqueous solution | | Carbohydrate polymers |
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| Change of granular and molecular structures of waxy maize and potato starches after treated in alcohols with or without hydrochloric acid | | Carbohydrate polymers |
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| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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