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Food Chemistry|June 1, 2023
Periodic changes in chain lengths distribution parameters of wheat starch during endosperm developmentYuyue Zhong, Yu Tian, Sylwia Głazowska, et al.
Molecules (Basel, Switzerland)|February 17, 2019
In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber SourcesViridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita, Ahmad E Kazem, et al.
European Journal of Nutrition|January 26, 2022
Activation of gastrointestinal ileal brake response with dietary slowly digestible carbohydrates, with no observed effect on subjective appetite, in an acute randomized, double-blind, crossover trialMohammad Chegeni, Anna M R Hayes, Tanhia D Gonzalez, et al.
Carbohydrate Polymers|October 14, 2022
Effects of growth temperature on multi-scale structure of root tuber starch in sweet potatoKe Guo, Lingshang Lin, Enpeng Li, et al.
Carbohydrate Polymers|August 25, 2020
The relationship between the expression pattern of starch biosynthesis enzymes and molecular structure of high amylose maize starchYuyue Zhong, Linsan Liu, Jianzhou Qu, et al.
International Journal of Biological Macromolecules|July 19, 2005
Structure function relationships of transgenic starches with engineered phosphate substitution and starch branchingAndreas Blennow, Bente Wischmann, Karen Houborg, et al.
International Journal of Biological Macromolecules|February 10, 2015
Surface binding sites in amylase have distinct roles in recognition of starch structure motifs and degradationDarrell Cockburn, Morten M Nielsen, Camilla Christiansen, et al.
Food Chemistry|February 2, 2023
Recent advances on bioactive compounds, biosynthesis mechanism, and physiological functions of Nelumbo nuciferaXu Zhao, Ran Zhao, Xiaojing Yang, et al.
Carbohydrate Polymers|October 15, 2023
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starchYu Tian, Ying Wang, Klaus Herbuger, et al.
Frontiers in Plant Science|May 16, 2024
Transcriptomics and starch biosynthesis analysis in leaves and developing seeds of mung bean provide a basis for genetic engineering of starch composition and seed qualityKamolchanok Umnajkitikorn, Pakpoom Boonchuen, Rattanavalee Senavongse, et al.
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