Results 221 to 230 of about 199,306 (266)

A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Carbohydrate Polymers, 2023
Congli Cui, Yang Qin, Yanfei Wang
exaly  

The Fractionation of Starch

1945
Publisher Summary This chapter compares the various modes of starch fractionation, with particular emphasis on selective precipitation methods recently developed. The evidence for linear and branched structures of the fractions is discussed, and the behavior of starch and its various modifications is also interpreted. Starch contains two carbohydrate
openaire   +2 more sources

Basic principles in starch multi-scale structuration to mitigate digestibility: A review

Trends in Food Science and Technology, 2021
Chengdeng Chi, Xiaoxi Li, Ling Chen
exaly  

Starch: Starch Architecture and Structure

2016
V. Vamadevan, Q. Liu
openaire   +1 more source

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Comprehensive Reviews in Food Science and Food Safety, 2023
Joseph M Awika, Gabrielle Scott
exaly  

Starch: A Flexible, Adaptable Carbon Store Coupled to Plant Growth

Annual Review of Plant Biology, 2020
Alison M Smith, Samuel C Zeeman
exaly  

Noodles: Starch

2004
Corke, H, Collado, LS
openaire   +2 more sources

Starch and haemostasis

Anaesthesia, 2015
F A B, Cook, C L, Connelly, M, Clark
openaire   +2 more sources

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Comprehensive Reviews in Food Science and Food Safety, 2020
Shujun Wang, Chen Chao, Bin Niu
exaly  

The Starch Grain

Science, 1923
openaire   +2 more sources