Results 131 to 140 of about 15,422 (239)

Development of Soft Rice Lines by Regulating Amylose Content via Editing the 5'UTR of the Wx Gene. [PDF]

Int J Mol Sci, 2022
Yang J, Guo X, Wang X, Fang Y, Liu F, Qin B, Li R.   +6 more
europepmc   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant. [PDF]

Int J Mol Sci, 2022
Li Y, Karim H, Wang B, Guzmán C, Harwood W, Xu Q, Zhang Y, Tang H, Jiang Y, Qi P, Deng M, Ma J, Lan J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q.   +18 more
europepmc   +1 more source

The amylose content of the starch present in the growing potato tuber [PDF]

Biochemical Journal, 1948
T G, Halsall, E L, Hirst, J K, Jones, F W, Sansome   +3 more
openaire   +2 more sources

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, Volume 3, Issue 2, Page 293-305, June 2026.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source

Guideline for the electrospinning of food biomacromolecules

Food Biomacromolecules, Volume 3, Issue 2, Page 406-417, June 2026.
Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley   +1 more source

Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice. [PDF]

Front Nutr, 2021
Shi S, Wang E, Li C, Cai M, Cheng B, Cao C, Jiang Y.   +6 more
europepmc   +1 more source

PEA STARCH, A STARCH OF HIGH AMYLOSE CONTENT

Journal of Biological Chemistry, 1946
G E, HILBERT, M M, MacMASTERS
openaire   +2 more sources

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content. [PDF]

Polymers (Basel), 2022
Krystyjan M, Dobosz-Kobędza A, Sikora M, Baranowska HM.   +3 more
europepmc   +1 more source