Results 241 to 250 of about 7,559 (252)

Pressure - Volume -Temperature diagrams of gelatinized and no-gelatinized potato starch : effect of temperature, pressure and water content

2013
Vaca Medina, Guadalupe, Jallabert, Bastien, Cazalbou, Sophie, Rouilly, Antoine   +3 more
openaire   +2 more sources

Short-Chain-Length Distribution in Debranched Rice Starches Differing in Gelatinization Temperature or Cooked Rice Hardness

Starch/Staerke, 2006
Yasunori Nakamura, Bienvenido O Juliano
exaly  

Granule‐bound SSIIa Protein Content and its Relationship with Amylopectin Structure and Gelatinization Temperature of Rice Starch

Starch/Staerke, 2009
Jinsong Bao, Mei Sun, Takayuki Umemoto   +2 more
exaly  

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Journal of Texture Studies, 2013
Makoto Takemasa, Takahiro Funami, Emiko Sato   +2 more
exaly  

Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry

Food Chemistry, 2019
Jinglin Yu, Les Copeland, Shuo Wang
exaly  

Influence of environmental temperature during grain filling period on granule size distribution of rice starch and its relation to gelatinization properties

Journal of Cereal Science, 2017
Lujian Zhou, Zhenzhen Cao, Chunhai Shi   +2 more
exaly  

The absorption of water by gelatin: The influence of temperature.

The Biochemical journal, 2006
openaire   +1 more source

[Liquefaction of gelatin at 37 degrees and in room temperature].

Archiv fur Hygiene und Bakteriologie, 2000
G W, FISCHER, N, KELTER
openaire   +1 more source

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Food Hydrocolloids
Cheng Tang, Yujuan Xu, Yong Xie, Xing Liu, Mengya Li, Ying Qian, Zhaoming Wang, Hui Zhou, Kezhou Cai, Baocai Xu   +9 more
openaire   +1 more source

A Tentative Explanation for the Substantial Rise of the Gelatinization Temperature of Starch by Adding Salt and Hydroxide

International Journal of Food Properties, 2006
exaly