相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content
Magdalena Krystyjan et al.
POLYMERS (2022)
Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches
Liping Yang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Structural changes of different starches illuminated with linearly polarised visible light
Ewelina Nowak et al.
FOOD CHEMISTRY (2021)
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
Hanna Maria Baranowska et al.
FOOD BIOPHYSICS (2020)
Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
Anna Dobosz et al.
FOOD HYDROCOLLOIDS (2020)
Antioxidant and phenolic contents in potatoes (Solanum tuberosum L.) and micropropagated potatoes
Jinhee Kim et al.
APPLIED BIOLOGICAL CHEMISTRY (2019)
Short- and long-term retrogradation of potato starches with varying amylose content
Anna Dobosz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making
Zhou Liang et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2019)
Fine structure and gelatinization and pasting properties relationships among starches from pigmented potatoes
Chuan Tong et al.
FOOD HYDROCOLLOIDS (2018)
Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals' formation
Slawomir Pietrzyk et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Modification of amaranth (Amaranthus viridis) starch, identification of functional groups, and its potentials as fat replacer
Temitope Omolayo Fasuan et al.
JOURNAL OF FOOD BIOCHEMISTRY (2018)
Effect of cross-linking on physicochemical and in vitro digestibility properties of potato starch
Hyemi Heo et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2017)
Thixotropic properties of waxy potato starch depending on the degree of the granules pasting
Magdalena Krystyjan et al.
CARBOHYDRATE POLYMERS (2016)
Infrared spectroscopy as a tool to characterise starch ordered structure-a joint FTIR-ATR, NMR, XRD and DSC study
Frederick J. Warren et al.
CARBOHYDRATE POLYMERS (2016)
Thixotropic properties of normal potato starch depending on the degree of the granules pasting
Marek Sikora et al.
CARBOHYDRATE POLYMERS (2015)
Structure, rheological, textural and thermal properties of potato starch - Inulin gels
Magdalena Krystyjan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch
Dorota Gumul et al.
STARCH-STARKE (2014)
Long-term storage stability of selected potato starch - Non-starchy hydrocolloid binary gels
Magdalena Krystyjan et al.
FOOD HYDROCOLLOIDS (2013)
Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
Tasahil Albishi et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Physicochemical properties of starches obtained from Polish potato cultivars
Karolina Pycia et al.
STARCH-STARKE (2012)
Pasting, paste, and gel properties of starch-hydrocolloid combinations
James N. BeMiller
CARBOHYDRATE POLYMERS (2011)
Physico-chemical properties of potato starches
Kamran Alvani et al.
FOOD CHEMISTRY (2011)
Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
Sushil Dhital et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour
K. Hamouz et al.
PLANT SOIL AND ENVIRONMENT (2011)
Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions
Bao Wang et al.
CARBOHYDRATE POLYMERS (2010)
Characterization of potato starch fractions and their interaction with hydrocolloids
Marek Sikora et al.
STARCH-STARKE (2010)
Properties of starches separated from potatoes stored under different conditions
Amritpal Kaur et al.
FOOD CHEMISTRY (2009)
Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
Piyada Achayuthakan et al.
CARBOHYDRATE POLYMERS (2008)
Binary hydrocolloids from starches and xanthan gum
Marek Sikora et al.
FOOD HYDROCOLLOIDS (2008)
Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches
Yi Yuan et al.
JOURNAL OF FOOD ENGINEERING (2007)
Physico-chemical, rheological and structural properties of fractionated potato starches
Lovedeep Kaur et al.
JOURNAL OF FOOD ENGINEERING (2007)
Correlations of the composition minerals and RVA pasting properties of various potato starches
I. S. Md. Zaidul et al.
STARCH-STARKE (2007)
Starch phosphorus content in potato (Solanum tuberosum L.) cultivars and its effect on other starch properties
Takahiro Noda et al.
CARBOHYDRATE POLYMERS (2007)
Testing properties of potato starch from different scales of isolations - A ringtest
Bente Wischmann et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effects of phosphorus contents on the gelatinization and retrogradation of potato starch
A. A. Karim et al.
JOURNAL OF FOOD SCIENCE (2007)
Correlation between the compositional and pasting properties of various potato starches
I. S. M. Zaidul et al.
FOOD CHEMISTRY (2007)
Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations
Amritpal Kaur et al.
FOOD CHEMISTRY (2007)
Effect of potato starch characteristics on the textural properties of Korean-style cold noodles made from wheat flour and potato starch blends
Takahiro Noda et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2006)
The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy
Richard J. Dewar et al.
CARBOHYDRATE POLYMERS (2006)
Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches
S Khanna et al.
FOOD HYDROCOLLOIDS (2006)
Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet
OK Chun et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
The effect of harvest dates on the starch properties of various potato cultivars
T Noda et al.
FOOD CHEMISTRY (2004)
Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars
N Singh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Morphological, thermal and rheological properties of starches from different botanical sources
N Singh et al.
FOOD CHEMISTRY (2003)
Some properties of potatoes and their starches. II. Morphological, thermal and rheological properties of starches
L Kaur et al.
FOOD CHEMISTRY (2002)
Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches
A Gunaratne et al.
CARBOHYDRATE POLYMERS (2002)
Gelatinization mechanism of potato starch
M Tako et al.
CARBOHYDRATE POLYMERS (2002)
The rheology of starch dispersions at high temperatures and high shear rates: a review
S Lagarrigue et al.
JOURNAL OF FOOD ENGINEERING (2001)
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars
J Singh et al.
FOOD CHEMISTRY (2001)
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review
R Hoover
CARBOHYDRATE POLYMERS (2001)
分享论文
