Results 311 to 320 of about 50,959 (330)

Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment.

Carbohydrate Polymers, 2017
Xu Chen, Xianfeng Du, Peirong Chen, Li Guo, Yang Xu, Xiu-hong Zhou   +5 more
semanticscholar   +1 more source

Gelatin

2016
Bjorn Vergauwen, Paul Stevens, Janne Prawitt, Jos Olijve, Ellis Brouns, Wilfried Babel, Dieter Schulz, Monika Giesen-Wiese, Uwe Seybold, Herbert Gareis, Eberhard Dick, Reinhard Schrieber, Annelore Schott, Winfried Stein   +13 more
openaire   +2 more sources

Gelatinization and rheological properties of starch

, 2015
Y. Ai, J. Jane
semanticscholar   +1 more source

Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches.

Food Chemistry, 2017
N. Ji, Chengzhen Liu, Shuangling Zhang, Jing Yu, L. Xiong, Qingjie Sun   +5 more
semanticscholar   +1 more source

Study of heat-moisture treatment of potato starch granules by chemical surface gelatinization.

The Journal of the Science of Food and Agriculture, 2017
J. Bartz, Elessandra da Rosa Zavareze, A. Dias   +2 more
semanticscholar   +1 more source

High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

, 2017
T. S. Leite, A. L. T. Jesus, M. Schmiele, A. A. Tribst, M. Cristianini   +4 more
semanticscholar   +1 more source

Gelatine

1931
openaire   +1 more source

Gelatine

Scientific American, 1882
openaire   +1 more source

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

, 2016
M. Jekle, Katharina Mühlberger, T. Becker   +2 more
semanticscholar   +1 more source

Gelatin

2004
openaire   +1 more source