Results 231 to 240 of about 18,460 (257)

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 exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles. [PDF]

Front Nutr
Wang S, Zhang Y, Wang L, Wang J, Hu Y, Wu F, Kang H, Wang H, Dou Z.   +8 more
europepmc   +1 more source

Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (<i>Quercus wutaishanica</i> Blume) by heat-moisture treatment. [PDF]

Food Chem X
Ren M, Yang J, Niu C, Liu P, Zhao G, Ye F.   +5 more
europepmc   +1 more source

Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles. [PDF]

Foods
Song M, Wang S, Liang Z, Wang H, Wang J, Huang J, Song J, Zeng J, Gao H.   +8 more
europepmc   +1 more source

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Underlying reasons for waxy rice flours having different pasting properties

Food Chemistry, 2010
Qiaoquan Liu, Yong-Cheng Shi, Yijun Sang
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Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments

International Journal of Biological Macromolecules, 2020
Xiaojuan Xu, Qianqian Jin
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Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression

Food Hydrocolloids, 2017
Jun Chen, Chengmei Liu, Shun-Jing Luo
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