Related references
Note: Only part of the references are listed.The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage
Xuemin Kang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Preparation of starch-lipid complex by ultrasonication and its film forming capacity
Xuemin Kang et al.
FOOD HYDROCOLLOIDS (2020)
Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking
Ling Zhu et al.
FOOD CHEMISTRY (2020)
Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
Jing Hong et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving
Yu-Chun Chiu et al.
FOODS (2020)
Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles
Wei Zhu et al.
CARBOHYDRATE POLYMERS (2020)
Effects of exogenous V-type complexes on the structural properties and digestibility of autoclaved lotus seed starch after retrogradation
Yujia Ou et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility
Xiaoting Ye et al.
FOOD CHEMISTRY (2019)
Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments
Zhen Ma et al.
FOOD CHEMISTRY (2018)
Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
Xiuxiu Yin et al.
FOOD HYDROCOLLOIDS (2018)
Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films
Pengfei Liu et al.
ULTRASONICS SONOCHEMISTRY (2018)
Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment
Bo Zheng et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization
Bingyan Chen et al.
FOOD CHEMISTRY (2017)
The effects of temperature on the crystalline properties and resistant starch during storage of white bread
William R. Sullivan et al.
FOOD CHEMISTRY (2017)
Influence of physico-chemical modification of waxy corn starch on changes in its structure
Marzena Wlodarczyk-Stasiak et al.
FOOD HYDROCOLLOIDS (2017)
Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility
Shujun Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes
Anna Marinopoulou et al.
CARBOHYDRATE POLYMERS (2016)
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
Shujun Wang et al.
FOOD CHEMISTRY (2016)
Preparation of corn starch-fatty acid complexes by high-pressure homogenization
Shuang Meng et al.
STARCH-STARKE (2014)
Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches
Liming Cai et al.
CARBOHYDRATE POLYMERS (2010)
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
J. A. Putseys et al.
JOURNAL OF CEREAL SCIENCE (2010)
Studying different dimensions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics
Shiran Zabar et al.
FOOD HYDROCOLLOIDS (2009)
Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch
Onanong Tapanapunnitkul et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Preparation of water-soluble and water-swellable starch acetates using microwave heating
RL Shogren et al.
CARBOHYDRATE POLYMERS (2006)
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting
GG Gelders et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Starch - composition, fine structure and architecture
RF Tester et al.
JOURNAL OF CEREAL SCIENCE (2004)
Polarization colors of lightly iodine-stained maize starches for amylose-extender and related genotypes in the W64A inbred line
A Evans et al.
STARCH-STARKE (2003)
Physicochemical studies of defatted wheat starch complexes with mono and diacyl-sn-glycerophosphatidylcholine of varying fatty acid chain lengths
TA Siswoyo et al.
FOOD RESEARCH INTERNATIONAL (2003)
Formation and crystallization of amylose-monoglyceride complex in a starch matrix
F Tufvesson et al.
CARBOHYDRATE POLYMERS (2000)
Mobility of lipid in complexes of amylose-fatty acids by deuterium and 13C solid state NMR
P Lebail et al.
CARBOHYDRATE POLYMERS (2000)
Amylose-lipid complex formation during cooking of rice flour
K Kaur et al.
FOOD CHEMISTRY (2000)
Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation
TC Crowe et al.
JOURNAL OF NUTRITION (2000)
Subsite mapping of the human pancreatic α-amylase active site through structural, kinetic, and mutagenesis techniques
GD Brayer et al.
BIOCHEMISTRY (2000)
Share Paper
