Results 171 to 180 of about 76,933 (334)

Temperature response of amylose content in rice varieties of Hokkaido.

, 1988
Kazuyosi Takeda, T Sasaki
openalex   +2 more sources

Influence of Post‐Synthesis Heat Treatments on the Molecular Structure and Thermal Stability of Phosphatized Starch

Macromolecular Chemistry and Physics, Volume 226, Issue 9, May 2025.
The threat of fires necessitates effective flame retardants to safeguard human life and property. In response to the demand for sustainable alternatives, bio‐based flame retardants have emerged, with phosphatized starch standing out as a promising candidate.
Florian Rothenhäusler, Felix Ludik, Rika Schneider, Felix Bretschneider, Beate Bojer, Helen Grüninger, Andreas Greiner, Holger Ruckdaeschel   +7 more
wiley   +1 more source

Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species. [PDF]

Foods
Yuan D, Zhang Y, Chen X, Xu F, Zhu K, Wang J, Zhang Y.   +6 more
europepmc   +1 more source

Effect of molecular weight of amylose on the iodine coloring species responsible for the optical properties of amylose-iodine complexes.

, 1989
Takeshi Nishimura, Hirofumi Yajima, Tadahiro Ishii, Ryūichi Endõ   +3 more
openalex   +2 more sources

Molecular Hydrogen Therapy: Mechanisms, Delivery Methods, Preventive, and Therapeutic Application

MedComm, Volume 6, Issue 5, May 2025.
Molecular hydrogen, delivered through inhalation, hydrogen‐rich water, or hydrogen solution injection, reduces oxidative stress, regulates immune responses, facilitates cell repair, and alleviates inflammatory bowel disease (IBD) and intestinal injury.
Jiayi Jin, Lijun Yue, Maoru Du, Feng Geng, Xue Gao, Yuming Zhou, Qianqian Lu, Xiaohong Pan   +7 more
wiley   +1 more source

Analysis of the Physicochemical and Structural Properties of Chestnut Starch After Thermal Processing. [PDF]

Foods
Fang H, Wang L, Chen Y, Wang Z, Wang X, Wang S.   +5 more
europepmc   +1 more source

Conformation and physical properties of amylose in solutions.

, 1989
Shinichi Kitamura
openalex   +2 more sources

Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation [PDF]

, 2000
Timothy C Crowe, Sophie A. Seligman, Les Copeland   +2 more
openalex   +1 more source

Development of Buckwheat Starch‐Capric Acid Complex‐Based Film: Process Optimization and Film Characterization

Starch - Stärke, Volume 77, Issue 5, May 2025.
Fatty acid complexation improved film forming ability of buckwheat starch. ABSTRACT To overcome the limitations of starch usage alone, the film formation ability of the buckwheat starch‐capric acid complex (BS‐CA) was optimized, and the films were characterized.
Esra Koca, Kevser Kahraman, Betül Oskaybaş‐Emlek, Ayşe Özbey, Levent Yurdaer Aydemir   +4 more
wiley   +1 more source

Development of Plasma-Treated Corn-Starch-Based Film Incorporated with Acerola and Grape Pomace Extract Possessing pH-Sensing Capability. [PDF]

Polymers (Basel)
Goiana ML, Rosa MF, Mattos ALA, Fernandes FAN.   +3 more
europepmc   +1 more source