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G Gilbert

Showing results (261-270 of 472) with videos related to

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Carbohydrate Polymers|January 23, 2021
Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookiesZhongwei Zhang, Xiangyun Fan, Hongxiang Ma, et al.
Food Chemistry|November 6, 2012
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grainsZ A Syahariza, Seila Sar, Jovin Hasjim, et al.
Foods (Basel, Switzerland)|February 25, 2022
Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild RiceYingting Zhao, Heather E Smyth, Keyu Tao, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Variation in amylose fine structure of starches from different botanical sourcesKai Wang, Jovin Hasjim, Alex Chi Wu, et al.
Scientific Reports|March 7, 2017
The molecular structural features controlling stickiness in cooked rice, a major palatability determinantHongyan Li, Melissa A Fitzgerald, Sangeeta Prakash, et al.
Journal of Agricultural and Food Chemistry|May 26, 2011
New (1)h NMR procedure for the characterization of native and modified food-grade starchesMorgan J Tizzotti, Michael C Sweedman, Daniel Tang, et al.
American Heart Journal|September 1, 1971
Double outlet right ventricle with left ventricular outflow tract obstruction due to small ventricular septal defectR Lavoie, F Sestier, G Gilbert, et al.
Genomics|May 8, 1998
Structure and chromosomal localization of mouse G protein subunit gamma 4 geneS Kalyanaraman, N G Copeland, D G Gilbert, et al.
Food Chemistry|July 6, 2014
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidaseMiaomiao Shi, Zhiheng Zhang, Shujuan Yu, et al.
International Journal of Biological Macromolecules|April 2, 2025
Effects of amylose and amylopectin molecular structures on the emulsification performance of starch nanoparticlesSongnan Li, Zihan Wang, Yujun Pan, et al.
Pageof 48

Showing results (261-270 of 472) with videos related to

Sort By:
Pageof 48
Carbohydrate Polymers|January 23, 2021
Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookiesZhongwei Zhang, Xiangyun Fan, Hongxiang Ma, et al.
Food Chemistry|November 6, 2012
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grainsZ A Syahariza, Seila Sar, Jovin Hasjim, et al.
Foods (Basel, Switzerland)|February 25, 2022
Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild RiceYingting Zhao, Heather E Smyth, Keyu Tao, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Variation in amylose fine structure of starches from different botanical sourcesKai Wang, Jovin Hasjim, Alex Chi Wu, et al.
Scientific Reports|March 7, 2017
The molecular structural features controlling stickiness in cooked rice, a major palatability determinantHongyan Li, Melissa A Fitzgerald, Sangeeta Prakash, et al.
Journal of Agricultural and Food Chemistry|May 26, 2011
New (1)h NMR procedure for the characterization of native and modified food-grade starchesMorgan J Tizzotti, Michael C Sweedman, Daniel Tang, et al.
American Heart Journal|September 1, 1971
Double outlet right ventricle with left ventricular outflow tract obstruction due to small ventricular septal defectR Lavoie, F Sestier, G Gilbert, et al.
Genomics|May 8, 1998
Structure and chromosomal localization of mouse G protein subunit gamma 4 geneS Kalyanaraman, N G Copeland, D G Gilbert, et al.
Food Chemistry|July 6, 2014
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidaseMiaomiao Shi, Zhiheng Zhang, Shujuan Yu, et al.
International Journal of Biological Macromolecules|April 2, 2025
Effects of amylose and amylopectin molecular structures on the emulsification performance of starch nanoparticlesSongnan Li, Zihan Wang, Yujun Pan, et al.
Pageof 48