Results 41 to 50 of about 182 (108)

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch. [PDF]

Gels, 2023
Hedayati S, Ansarifar E, Tarahi M, Tahsiri Z, Baeghbali V, Niakousari M.   +5 more
europepmc   +1 more source

Chemical Modification of Polysaccharides: A Review of Synthetic Approaches, Biological Activity and the Structure-Activity Relationship. [PDF]

Molecules, 2023
Liu T, Ren Q, Wang S, Gao J, Shen C, Zhang S, Wang Y, Guan F.   +7 more
europepmc   +1 more source

Ethnobotanical Survey on Bitter Tea in Taiwan. [PDF]

Front Pharmacol, 2022
Chao J, Chen TY, Pao LH, Deng JS, Cheng YC, Su SY, Huang SS.   +6 more
europepmc   +1 more source

Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. [PDF]

Foods, 2023
Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN.   +4 more
europepmc   +1 more source

De novo assembly and comparative analysis of the mitochondrial genome of Reynoutria japonica. [PDF]

Front Genet, 2023
Chen J, Ma H, Fan H, Lin F, Chai T, Wang H.   +5 more
europepmc   +1 more source

Effect of Bletilla Striata Polysaccharide on the Pasting, Rheological and Adhesive Properties of Wheat Starch. [PDF]

Polymers (Basel), 2023
Zhao H, Xu Q, Yan T, Zhang H, Yang Y.
europepmc   +1 more source

Functionality and Health-Promoting Properties of Polysaccharide and Plant-Derived Substances from Mesona chinensis. [PDF]

Foods
Seah R, Siripongvutikorn S, Wichienchot S, Usawakesmanee W.   +3 more
europepmc   +1 more source

Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research. [PDF]

Foods, 2023
Wang J, Zhang S, Wang N, Fan H, Wang H, Liu T.   +5 more
europepmc   +1 more source

Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide. [PDF]

Curr Res Food Sci
Ma S, Liu Y, Dong W, Ma W, Li Y, Luo H.
europepmc   +1 more source

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review. [PDF]

Food Chem X
Gong Y, Xiao S, Yao Z, Deng H, Chen X, Yang T.   +5 more
europepmc   +1 more source