Results 291 to 300 of about 76,933 (334)

The crystallinity of amylose and amylopectin films

Carbohydrate Polymers, 2002
X-ray crystallinity of amylose and amylopectin films with 0, 10 and 30% of glycerol and stored at RH 0, 54 and 91% were studied. Films prepared of water cast dilute solutions and dried at 70°C were thin and transparent. Each fresh amylose film showed B-type crystalline structures, and depending on the glycerol and water contents the amount of ...
Myllärinen, P., Buleon, Alain, Lahtinen, R., Forssell, P.   +3 more
openaire   +5 more sources

Structure of Alkali Amylose [PDF]

Journal of the American Chemical Society, 1948
F. R. Senti, L. P. Witnauer
openaire   +2 more sources

Random substitution of amylose

Carbohydrate Research, 1980
Abstract The production of modified amyloses often involves the p-toluenesulfonylation of the primary hydroxyl group of the d -glucopyranosyl residues, but it was not known whether this esterification is random when ∼20% of the d -glucopyranosyl residues have been substituted.
John Hardenbergh, Melvin Kaminsky, C.Edwin Weill   +2 more
openaire   +2 more sources

Enzymatic synthesis of functional amylosic materials and amylose analog polysaccharides

2019
Because polysaccharides have very complicated chemical structures constructed by a great diversity of monosaccharide residues and glycosidic linkages, enzymatic approaches have been identified as powerful tools to precisely synthesize polysaccharides as the reactions progress in highly controlled regio- and stereoarrangements.
openaire   +3 more sources

Amyloses

EMC - Hématologie, 2004
A Jaccard, J.-P Fermand
openaire   +1 more source

Observations on the impact of amylopectin and amylose structure on the swelling of starch granules

, 2020
V. Vamadevan, E. Bertoft
semanticscholar   +1 more source

How amylose molecular fine structure of rice starch affects functional properties.

Carbohydrate Polymers, 2019
Keyu Tao, Cheng Li, Wenwen Yu, R. Gilbert, Enpeng Li   +4 more
semanticscholar   +1 more source

Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Nature Food, 2020
S. Reyniers, N. D. Brier, N. Ooms, S. Matthijs, A. Piovesan, P. Verboven, K. Brijs, R. Gilbert, J. Delcour   +8 more
semanticscholar   +1 more source

ORIENTED FILAMENTS OF AMYLOSE AND ALKALI AMYLOSE

Journal of the American Chemical Society, 1946
F. R. Senti, L. P. Witnauer
openaire   +2 more sources

Optimization of rice amylose determination by NIR-spectroscopy using PLS chemometrics algorithms.

Food Chemistry, 2018
P. Sampaio, A. Soares, A. Castanho, A. Almeida, J. Oliveira, C. Brites   +5 more
semanticscholar   +1 more source