Results 191 to 200 of about 49,249 (212)

Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

, 2017
Chunli Jia, Wendan Yang, Zixuan Yang, O. J. Ojobi   +3 more
semanticscholar   +1 more source

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

Food Hydrocolloids, 2021
Baoguo Xu, Aiqing Ren, Hongyan Li
exaly  

Superior field performance of waxy corn engineered using CRISPR–Cas9

Nature Biotechnology, 2020
Huirong Gao, Lanie Feigenbutz, A Mark Cigan   +2 more
exaly  

Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch

Food Hydrocolloids, 2022
Mingyue Shen, Jian-Hua xie
exaly  

Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment

Food Chemistry, 2020
Yizhe Yan, Miaomiao Shi
exaly  

Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing

Carbohydrate Polymers, 2020
Ahmed S M Saleh, Xiangzhen Ge, Wenhao Li
exaly  

Mesona chinensis polysaccharide on the thermal, structural and digestibility properties of waxy and normal maize starches

Food Hydrocolloids, 2021
Mingyue Shen, Jian-Hua xie
exaly  

Extrusion Processing of Waxy Wheat and Whole Grain Quinoa Flours

Cereal Foods World, 2019
openaire   +1 more source

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Food Chemistry, 2016
Shujun Wang, Shuo Wang
exaly  

Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch

Food Hydrocolloids, 2017
Zhi-Gang Luo, Xiangli Kong, Peng Wang
exaly