Results 281 to 290 of about 3,775,864 (331)

Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents. [PDF]

Food Chem X
Li W, Cui Y, Gao Q, Liu H, Zheng M, Liu J.   +5 more
europepmc   +1 more source

Rheological Performance of Wholemeal Flour from Bread Wheat Under Contrasting Agro-Ecological Conditions: A Multi-Environment Analysis of Mixolab^® 2 Parameters and Genotypic Stability. [PDF]

Foods
El Bouzidi H, Taghouti M, Baidani A, Gaboun F, Tadesse DW, Britel I, Moussa Hassane M, Abdellaoui MA, El Ftouh I, Oudrhiri FE, Diria G.   +10 more
europepmc   +1 more source

Role of Water in Starch Mechanical Treatment. [PDF]

Biopolymers
Tryakhov DE, Mikhailenko MA, Maslennikov DV.   +2 more
europepmc   +1 more source

How starch structure and physicochemical properties dictate the porridge quality of diverse <i>japonica</i> rice varieties. [PDF]

Food Chem X
Li S, Luo Q, Mi Y, Lv Z, Liang F, Zhang W, Zhang M.   +6 more
europepmc   +1 more source

Effects of different polysaccharides on the anti-Retrogradation of buckwheat Wantuan. [PDF]

Food Chem X
Cheng Z, Shen R, Zhu J, Yi X, Hu J, Li Y.   +5 more
europepmc   +1 more source

Preparation of modified shiitake mushroom stem insoluble dietary fiber and black rice anthocyanin complex and its effects on the gel properties, rheological properties and microstructure of rice starch. [PDF]

Food Chem X
Fan H, Gao H, Zhang Y, Du M, Liu T, Wang D, Liu H, Zhang Y.   +7 more
europepmc   +1 more source

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Gelatin degradation at elevated temperature

International Journal of Biological Macromolecules, 2003
Four gelatin types (A, B, C and AB), two different samples of each, were subjected to temperature treatments with the incubation temperature, incubation time, gelatin concentration and solvent (type and concentration of salt ions and pH) as variables.
Edith, van den Bosch, Constant, Gielens
openaire   +2 more sources

Determination of starch gelatinization temperature by ohmic heating

Journal of Food Engineering, 2004
Abstract A method for measuring starch gelatinization temperature ( T ), determined from a change in electrical conductivity ( σ ), was developed. Suspensions of native starches with different starch/water mass ratios and pre-gelatinized starches were prepared, and ohmically heated with agitation to 90 °C using 100 V by AC power at 50 Hz, and a ...
Zaigui Li
exaly   +2 more sources

Flory Temperature and Upper Critical Solution Temperature of Gelatin Solutions

Biomacromolecules, 2005
The Flory temperatures (theta) measured by turbidity experiments performed on gelatin solutions were found to be 12 +/- 0.3, 13 +/- 0.3, 14 +/- 0.3, 14.5 +/- 0.3, and 15 +/- 0.3 degrees C for salt concentrations 0.1, 0.075, 0.05, 0.025, and 0 M (NaCl), respectively.
Amarnath, Gupta, B, Mohanty, H B, Bohidar   +2 more
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High-temperature transformations of gelatin

European Polymer Journal, 1968
Abstract Detection of the possible melting of gelatin in the temperature range 150°–250° is complicated by losses of residual, tightly-bound moisture from specimens and by the occurrence of chemical decomposition. The results of a differential thermal analytical and thermogravimetric analytical investigation of various dehydrated gelatins under an ...
I.V. Yannas, A.V. Tobolsky
openaire   +1 more source