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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > grains > corn > waxy corn × 73 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Quantification of amorphous content in starch granules Food chemistry equipment (3)    (Click to View) Effect of amylose content on estimated kinetic parameters for a starch viscosity model Journal of food engineering (Click to View) Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch Food hydrocolloids (Click to View) Isobaric and isothermal kinetics of gelatinization of waxy maize starch Journal of food engineering materials science (19)    (Click to View) Effect of annealing on the semicrystalline structure of normal and waxy corn starches Food hydrocolloids (Click to View) Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules Food hydrocolloids (Click to View) Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution Food hydrocolloids (Click to View) Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch Food hydrocolloids all 19 items... mathematics and statistics (8)    (Click to View) Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties Lebensmittel-Wissenschaft (Click to View) Effect of Modified Starches on Rheological Properties of Ketchup Food and bioprocess technology (Click to View) Effect of amylose content on estimated kinetic parameters for a starch viscosity model Journal of food engineering (Click to View) Genetic and QTL analysis of pericarp thickness and ear architecture traits of Korean waxy corn germplasm Euphytica all 8 items... methodology (28)    (Click to View) 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 (Click to View) Inducer line generated double haploid seeds for combined waxy and opaque 2 grain quality in subtropical maize (Zea mays. L.) Euphytica (Click to View) Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content Lebensmittel-Wissenschaft (Click to View) Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches Journal of food engineering all 28 items... support systems and models (6)    (Click to View) Effect of amylose content on estimated kinetic parameters for a starch viscosity model Journal of food engineering (Click to View) The time evolution of the viscoelastic retardation in starch pastes with guar gum Journal of food engineering (Click to View) Isobaric and isothermal kinetics of gelatinization of waxy maize starch Journal of food engineering (Click to View) Lipid oxidation in glassy and rubbery-state starch extrudates Food chemistry all 6 items... technology (40)    (Click to View) Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content Lebensmittel-Wissenschaft (Click to View) Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties Lebensmittel-Wissenschaft (Click to View) Effect of annealing on the semicrystalline structure of normal and waxy corn starches Food hydrocolloids (Click to View) 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 all 40 items...