Results 101 to 110 of about 316,030 (197)

Comparative assessment of potato starch dissolution and functionalization in conventional and water-modified deep eutectic solvents. [PDF]

RSC Adv
El Farkhani M, Azougagh O, El Miz M, El Barkany S, Benchat N, Koudad M.   +5 more
europepmc   +1 more source

Physicochemical properties of raw potato starch and its protective effect on bone quality in meat ducks with enteritis. [PDF]

Poult Sci
Yue X, Yu J, Hou Y, Nguyen MT, Si X, Zheng R, Chen W, Huang Y, Zhang H.   +8 more
europepmc   +1 more source

Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch. [PDF]

Food Chem (Oxf)
Ahmad D, Zhang L, Gao Y, Deng B, Wu D, Bao J.   +5 more
europepmc   +1 more source

Efficient production and multiscale characterization of amorphous granular potato starch by microwave-assisted ethanol treatment. [PDF]

Food Chem X
Oh SM, Woo SH, Park MK, Jun JY, Choi YS.
europepmc   +1 more source

Physicochemical Characteristics of Potato Starch Extrudates Enriched with Edible Oils. [PDF]

Molecules
Włodarczyk-Stasiak M, Jurak M, Wiącek AE.   +2 more
europepmc   +1 more source

Dietary supplementation with raw potato starch enhanced tibia mass of meat ducks potentially linked to intestine-derived inflammation. [PDF]

Anim Nutr
Yin J, Yue X, Qin S, Huang Y, Nguyen MT, Pertiwi H, Huang Y, Zheng R, Chen W, Zhang H.   +9 more
europepmc   +1 more source

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin. [PDF]

Food Chem X
Sarıkaya S, Altay F, Zhao G, Ye F.
europepmc   +1 more source

Effects of Potato Starch and Modified Potato Starch on Breadmaking Properties

Journal of Cookery Science of Japan, 2001
Takasaki, Sadako, Mineki, Machiko
openaire   +1 more source

Effects of microwave treatment on the physicochemical properties, structure, and in vitro digestibility of sweet potato starch-lipid complexes with different fatty acid chain lengths. [PDF]

J Sci Food Agric
Qin R, Zhou M, Zhu J, Hua J, Luo R, Gao H, Zeng J, Xiang F.   +7 more
europepmc   +1 more source

Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull^Ⓡ and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch. [PDF]

Prev Nutr Food Sci
No CW, Yoon S, Lee J, Zheng J, Kim BH, Oh CB, Doo M, Ha JH.   +7 more
europepmc   +1 more source