Results 81 to 90 of about 19,750 (259)

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

Production and characterization of vitamin D3 loaded starch nanoparticles: effect of amylose to amylopectin ratio and sonication parameters [PDF]

, 2018
Elham Hasanvand, Milad Fathi, Alireza Basiri   +2 more
openalex   +1 more source

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas Starch granules structure and its regards with physicochemical properties

Ciência Rural, 2009
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação
Cristiane Casagrande Denardin, Leila Picolli da Silva   +1 more
doaj  

Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (Oryza sativa)

Foods
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common.
Juan Giustra Mogoginta, Takehiro Murai, George A. Annor   +2 more
doaj   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Understanding Starch Structure: Recent Progress

Agronomy, 2017
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant.
Eric Bertoft
doaj   +1 more source

Characterization of the polymorphism detected for the granule‐bound starch synthase (WX gene) in wild einkorn wheat

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2437-2446, 15 March 2026.
Abstract BACKGROUND The WX gene encodes the granule‐bound starch synthase I or waxy protein, which is the sole enzyme responsible for amylose synthesis in wheat seeds. Wild einkorn wheat (Triticum monococcum L. ssp. aegilopoides Link em. Thell.) could be an important source of variation for this gene. RESULTS This study assessed the WX gene variability
Juan B. Alvarez, Laura Castellano, Carlos Guzmán   +2 more
wiley   +1 more source

Amylopectin-based Eco-friendly Photoresist Material in Water-developable Lithography Processes for Surface Micropatterns on Polymer Substrates

, 2023
Yuna Hachikubo, Sayaka Miura, Rio Yamagishi, Mano Ando, Makoto Kobayashi, Takayuki Ota, Toru Amano, Satoshi Takei   +7 more
openalex   +2 more sources

Wandering starch – how plastid dynamics affect starch granule formation?

New Phytologist, EarlyView.
James R. Lloyd
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source