Results 311 to 320 of about 3,775,864 (331)

Measurement of starch gelatinization using a spectrophotometer

Food Hydrocolloids, 2023
Bilian Chen, Chengdeng Chi
exaly  

Effect of polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures

International Journal of Biological Macromolecules, 2020
Mingyue Shen, Jian-Hua Xie, Yuehuan Xiao
exaly  

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Food and Bioprocess Technology, 2022
Nirmal Mazumder, Uttam C. Paul
exaly  

Physicochemical Properties of Sweetpotato Starches with Different Gelatinization Temperatures

Starch/Staerke, 2005
Toshihiko Suganuma, Kanefumi Kitahara, Masaru Yoshinaga   +2 more
exaly  

Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures

Carbohydrate Polymers, 2012
Kiyoshi Kawai, Kazutaka YAMAMOTO
exaly  

Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

Journal of Agricultural and Food Chemistry, 2015
Bruce R Hamaker, Srinivas Janaswamy, Areum Chun   +2 more
exaly  

Pressure–temperature gelatinization phase diagram of starch: An in situ Fourier transform infrared study

Biopolymers, 2000
P Rubens, K Heremans
exaly  

Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature––a review of the literature

Journal of Food Engineering, 2004
Mahir Turhan
exaly  

ALK, the Key Gene for Gelatinization Temperature, is a Modifier Gene for Gel Consistency in Rice†

Journal of Integrative Plant Biology, 2011
Zhenyu Gao, Meixian Yan
exaly  

New Sweet Potato Line having low Gelatinization Temperature and altered Starch Structure

Starch/Staerke, 2002
Tsuneo Kato, Kaoru Kohyama, Seiji Tamiya
exaly