Results 151 to 160 of about 7,559 (252)

Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties. [PDF]

Gels
Chen Y, Miao Y, Huo R, Sun M, Xie J, Zhang M.   +5 more
europepmc   +1 more source

Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu, Shuyao Li, Junjie Yuan, Huiying Zhang, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Guanghui Li   +8 more
wiley   +1 more source

The Interaction Between Sour Jujube Kernel Peptide and Pea Starch and Its Effects on Starch Properties and In Vitro Digestibility. [PDF]

Molecules
Li C, Zhu W, Huang Y.
europepmc   +1 more source

Oviductus Ranae as a Functional Food for Ovary Protection: Ameliorating Premature Ovarian Failure and Modulating PI3K/Akt and Apoptosis Pathways in Rats

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Schematic illustration of the experimental design for evaluating the protective effects of Oviductus Ranae (OR) against cyclophosphamide (CTX)‐induced premature ovarian failure (POF) in rats. Female Wistar rats were intraperitoneally injected with CTX (100 mg/kg on Day 0, followed by 10 mg/kg daily) for 14–16 days to establish the POF model.
Hongyu Zhao, Yu Wang, Xianchun Cheng, Xingyao He, Xueyuan Sun, Lin Di, Zhen Yang   +6 more
wiley   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza. [PDF]

Food Sci Nutr
Vargas AL, Sato R, Yano H, Koda T, Nishioka A, Araki T.   +5 more
europepmc   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, Volume 6, Issue 7, Page 256-264, July 2026.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

The Reactive Extrusion Cationization of Starches as a Novel Physicochemical Surface Modification Method. [PDF]

Biopolymers
Posada-Vélez MC, Millán-Malo BM, Barrón-García OY, Gaytán-Martínez M, Buitrón G.   +4 more
europepmc   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, Volume 6, Issue 7, Page 280-287, July 2026.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Abundant interactions and feedbacks between aquatic deoxygenation and the other planetary boundaries suggest “unsafe” levels of oxygen loss with far‐reaching impacts

Limnology and Oceanography, Volume 71, Issue 7, July 2026.
Abstract Oxygen is critical for nearly all life on Earth, including aquatic species that breathe dissolved oxygen in both freshwater and marine systems. The rapid, global, and anthropogenic loss of dissolved oxygen known as “aquatic deoxygenation” threatens life in these environments, the human communities that depend on them, and Earth system ...
Erica M. Ferrer, Yassir A. Eddebbar, Shailja Gangrade, Lillian R. McCormick, Ariel K. Pezner, De'Marcus Robinson, Véronique Garçon, Kevin C. Rose, Lisa A. Levin   +8 more
wiley   +1 more source

Gelatinization Temperature of Starch in Dry Cell Electrolyte

Journal of The Electrochemical Society of Japan, 1959
openaire   +2 more sources