Results 191 to 200 of about 29,666 (290)

Mechanical Recyclability of TPS/PVA Blends and Their Comparison with Other Bioplastics. [PDF]

ACS Omega
Martínez-Pérez N, García Quesada JC, Martín-Gullón I, Rodríguez-Pastor I.   +3 more
europepmc   +1 more source

Evaluating the effects of a low-protein diet with reduced amylose-amylopectin ratio in fattening pigs on performance, gut health and behaviour

Graziosi, Maria Vittoria, Luise, Diana, Correa, Federico, Palumbo, Francesco, Serra, Andrea, Trevisi, Paolo   +5 more
openalex   +1 more source

Interrelationships Between Appearance Quality and Starch and Protein Structures in Superior and Inferior Grains of Soft and Non-Soft Rice. [PDF]

Rice (N Y)
Chen X, Yu J, Zhu Y, Liu G, Li G, Xu F, Hu Q, Cao J, Zhang H, Wei H.   +9 more
europepmc   +1 more source

Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions [PDF]

, 2018
Dewettinck, Koen, Heymans, Robbe, Van de Walle, Davy   +2 more
core   +2 more sources

Characterization of Starches From <i>Pueraria lobata</i> and <i>Pueraria thomsonii</i>: Structural and Physicochemical Properties and Comparison With Commercial Starches. [PDF]

Int J Food Sci
Shi J, Zou H, Sui Y, Xiong T, Chen X, Fan C, Mei X.   +6 more
europepmc   +1 more source

Effect of Biopolymer Additives on Functional Properties of Alginate-Based Composite Hydrogels. [PDF]

Gels
Krunic T, Ilic N, Osmokrovic A.
europepmc   +1 more source

Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality

, 2019
Pedro Revilla, Raquel Garzón, Cristina M. Rosell, Rosa Ana Malvar Pintos   +3 more
openalex   +2 more sources

Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review. [PDF]

Plant Biotechnol J
Lou G, Fu P, Gao H, Li M, Shi H, Liu R, Li Y, Zhou H, Xia D, Wang Y, Gao G, He Y.   +11 more
europepmc   +1 more source

Insights into the textural characteristics and <i>in-vitro</i> digestibility of bread influenced by structures and properties of high-amylose corn starches. [PDF]

Food Chem X
Mahmood N, Li X, Ali S, Yang Y, Wang L, Liang Q, Li Z, Song X, Jiang H.   +8 more
europepmc   +1 more source