Related references
Note: Only part of the references are listed.Jackfruit starch: Composition, structure, functional properties, modifications and applications
Yutong Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Non-conventional starch sources
Bruna Lago Tagliapietra et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Effects on the structure and properties of native corn starch modified by enzymatic debranching (ED), microwave assisted esterification with citric acid (MCAE) and by the dual ED/MCAE treatment
Aijun Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Impact of ultrasonic treatment on rice starch and grain functional properties: A review
Aldrin P. Bonto et al.
ULTRASONICS SONOCHEMISTRY (2021)
X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ari´a (Goeppertia allouia) C-type starch
Camila da Costa Pinto et al.
FOOD HYDROCOLLOIDS (2021)
Structural changes in corn starch granules treated at different temperatures
Bin Wang et al.
FOOD HYDROCOLLOIDS (2021)
Enzyme treatments on corn fiber from wet-milling process for increased starch and protein extraction
Oguz K. Ozturk et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides
Lihua Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch
Qiufang Liang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Physicochemical properties of potato, sweet potato and quinoa starch blends
Fan Zhu et al.
FOOD HYDROCOLLOIDS (2020)
Resistant starch from green banana (Musa sp.) attenuates non-alcoholic fat liver accumulation and increases short-chain fatty acids production in high-fat diet-induced obesity in mice
Carolyne Pimentel Rosado et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch
Hongwei Wang et al.
ULTRASONICS SONOCHEMISTRY (2020)
Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches
Fan Zhu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities
Rosana Colussi et al.
FOOD CHEMISTRY (2020)
Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties
Jiaying Shang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Impact of ultrasonication on functional and structural properties of Indian wheat (Triticum aestivum L.) cultivar starches
Brij Lal Karwasra et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Optimization of enzyme-assisted preparation and characterization of Arenga pinnata resistant starch
Lu Zhang et al.
FOOD STRUCTURE-NETHERLANDS (2020)
Banana starch: Properties, description, and modified variations A review
Lovepreet Kaur et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality
Tingting Ma et al.
FOODS (2020)
Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars
Hexin Zhang et al.
FOODS (2020)
Structural and physicochemical properties of lotus seed starch nanoparticles prepared using ultrasonic-assisted enzymatic hydrolysis
Xiong Lin et al.
ULTRASONICS SONOCHEMISTRY (2020)
Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus
M. M. Cruz-Benitez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical, functional and nutritional properties of kiwifruit flour
Dongxing Li et al.
FOOD HYDROCOLLOIDS (2019)
Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment
Yongbo Ding et al.
FOOD CHEMISTRY (2019)
Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels
Long Zhang et al.
JOURNAL OF CEREAL SCIENCE (2019)
Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch
Ayenampudi Surendra Babu et al.
FOOD CHEMISTRY (2019)
Leveraging pH profiles to direct enzyme production (cellulase, xylanase, polygalacturonase, pectinase, α-galactosidase, and invertase) by Aspergillus foetidus
Qian Li et al.
BIOCHEMICAL ENGINEERING JOURNAL (2018)
Comparison of structural and functional properties of starches from five fruit kernels
Ke Guo et al.
FOOD CHEMISTRY (2018)
Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch
Hongwei Wang et al.
FOOD CHEMISTRY (2018)
A comparative study of mango seed kernel starches and other commercial starches: the contribution of chemical fine structure to granule crystallinity, gelatinization, retrogradation, and pasting properties
K. Saeaurng et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Starch structure in developing kiwifruit
Dongxing Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Physicochemical properties of kiwifruit starch
Dongxing Li et al.
FOOD CHEMISTRY (2017)
Physicochemical properties of maca starch
Ling Zhang et al.
FOOD CHEMISTRY (2017)
The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch
Xiaohong Lan et al.
STARCH-STARKE (2016)
Characterizations of high purity starches isolated from five different jackfruit cultivars
Yanjun Zhang et al.
FOOD HYDROCOLLOIDS (2016)
3 or 3′-Galloyl substitution plays an important role in association of catechins and theaflavins with porcine pancreatic α-amylase: The kinetics of inhibition of α-amylase by tea polyphenols
Lijun Sun et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Resistant starch as functional ingredient: A review
E. Fuentes-Zaragoza et al.
FOOD RESEARCH INTERNATIONAL (2010)
Structural characteristics and in vitro digestibility of mango kernel starches (Mangifera indica L.)
Kawaljit Singh Sandhu et al.
FOOD CHEMISTRY (2008)
Functional properties of square banana (Musa balbisiana) starch
Lazaro de la Torre-Gutierrez et al.
FOOD CHEMISTRY (2008)