Results 281 to 290 of about 50,959 (330)

Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch.

International Journal of Biological Macromolecules, 2021
Kai Yang, Xiaohu Luo, Yuheng Zhai, Jie Liu, Kaihe Chen, X. Shao, Xiping Wu, Ya'nan Li, Zhengxing Chen   +8 more
semanticscholar   +1 more source

Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

, 2021
Wenmeng Liu, Rong-han Wang, Jinwang Li, Wenhao Xiao, Liyuan Rong, Jun Yang, Huiliang Wen, Jianhua Xie   +7 more
semanticscholar   +1 more source

Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour.

International Journal of Biological Macromolecules, 2020
Lifeng Wang, Lei Zhang, Hongling Wang, Lian-zhong Ai, Wenfei Xiong   +4 more
semanticscholar   +1 more source

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization.

Food Chemistry, 2020
Yi Liu, Chen Chao, Jinglin Yu, Shuo Wang, Shujun Wang, L. Copeland   +5 more
semanticscholar   +1 more source

Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.

International Journal of Biological Macromolecules, 2020
Q. Jin, Xiaojuan Xu
semanticscholar   +1 more source

A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids.

Carbohydrate Polymers, 2020
Xiao-hong He, W. Xia, Rui-yun Chen, Taotao Dai, S. Luo, Jun Chen, Cheng-mei Liu   +6 more
semanticscholar   +1 more source

NMR‐spektroskopische Untersuchungen an Gelatine, Gelatine/Phosphat und Fluorapatit‐Gelatine‐Komposit

Zeitschrift für anorganische und allgemeine Chemie, 2004
Rabis, A., Schwarz, U., Gruner, M., Busch, S., Buder, J., Tlatlik, H., Steglich, F., Kniep, R.   +7 more
openaire   +2 more sources

Gelatin

Reactions Weekly, 2009
I.J. Haug, K.I. Draget
  +4 more sources

Gelatin

Reactions Weekly, 2019
Soottawat Benjakul, Phanat Kittiphattanabawon   +1 more
openaire   +2 more sources

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.

Food Chemistry, 2018
Bao Zhang, B. Bai, Yi Pan, Xiao-min Li, Jie-Shun Cheng, Han-Qing Chen   +5 more
semanticscholar   +1 more source