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Food & Function
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July 23, 2019
Starch digestion kinetics of extruded reformed rice is changed in different ways with added protein or fiber
Kuenchan Na-Nakorn, Thanawit Kulrattanarak, Bruce R Hamaker, et al.
Food Chemistry
|
March 24, 2019
Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases
Jongbin Lim, Xiaowei Zhang, Mario G Ferruzzi, et al.
Frontiers in Neurology
|
July 9, 2019
Potential of Prebiotic Butyrogenic Fibers in Parkinson's Disease
Thaisa M Cantu-Jungles, Heather E Rasmussen, Bruce R Hamaker
Food Chemistry
|
October 31, 2018
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
Laura Roman, Manuel Gomez, Bruce R Hamaker, et al.
The British Journal of Nutrition
|
December 22, 2009
Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in faecal microbiota obtained from patients with inflammatory bowel disease
Devin J Rose, Koen Venema, Ali Keshavarzian, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2013
Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids
Genyi Zhang, Michelle Maladen, Osvaldo H Campanella, et al.
Journal of Agricultural and Food Chemistry
|
March 18, 2015
Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa)
Areum Chun, Ho-Jin Lee, Bruce R Hamaker, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
October 30, 2012
Direct starch digestion by sucrase-isomaltase and maltase-glucoamylase
Amy Hui-Mei Lin, Bruce R Hamaker, Buford L Nichols
Carbohydrate Polymers
|
January 19, 2020
Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices
Fang Fang, Mario M Martinez, Osvaldo H Campanella, et al.
Carbohydrate Polymers
|
February 3, 2023
Biofabrication, structure, and functional characteristics of a reuteran-like glucan with low digestibility
Yuqi Yang, Yujing Sun, Tao Zhang, et al.
Page
of 21
Search research articles
Search
Showing results (41-50 of 201) with videos related to
Sort By:
Page
of 21
Food & Function
|
July 23, 2019
Starch digestion kinetics of extruded reformed rice is changed in different ways with added protein or fiber
Kuenchan Na-Nakorn, Thanawit Kulrattanarak, Bruce R Hamaker, et al.
Food Chemistry
|
March 24, 2019
Starch digested product analysis by HPAEC reveals structural specificity of flavonoids in the inhibition of mammalian α-amylase and α-glucosidases
Jongbin Lim, Xiaowei Zhang, Mario G Ferruzzi, et al.
Frontiers in Neurology
|
July 9, 2019
Potential of Prebiotic Butyrogenic Fibers in Parkinson's Disease
Thaisa M Cantu-Jungles, Heather E Rasmussen, Bruce R Hamaker
Food Chemistry
|
October 31, 2018
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
Laura Roman, Manuel Gomez, Bruce R Hamaker, et al.
The British Journal of Nutrition
|
December 22, 2009
Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in faecal microbiota obtained from patients with inflammatory bowel disease
Devin J Rose, Koen Venema, Ali Keshavarzian, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2013
Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids
Genyi Zhang, Michelle Maladen, Osvaldo H Campanella, et al.
Journal of Agricultural and Food Chemistry
|
March 18, 2015
Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa)
Areum Chun, Ho-Jin Lee, Bruce R Hamaker, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
October 30, 2012
Direct starch digestion by sucrase-isomaltase and maltase-glucoamylase
Amy Hui-Mei Lin, Bruce R Hamaker, Buford L Nichols
Carbohydrate Polymers
|
January 19, 2020
Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices
Fang Fang, Mario M Martinez, Osvaldo H Campanella, et al.
Carbohydrate Polymers
|
February 3, 2023
Biofabrication, structure, and functional characteristics of a reuteran-like glucan with low digestibility
Yuqi Yang, Yujing Sun, Tao Zhang, et al.
Page
of 21