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Robert G Gilbert

Showing results (71-80 of 166) with videos related to

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Carbohydrate Polymers|August 13, 2016
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structureWei Zou, Mike Sissons, Frederick J Warren, et al.
Food Chemistry|February 28, 2013
Kinetic analysis of bile salt passage across a dialysis membrane in the presence of cereal soluble dietary fibre polymersPurnima Gunness, Bernadine M Flanagan, Kinnari Shelat, et al.
Carbohydrate Polymers|April 27, 2016
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starchHongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Food Chemistry|June 18, 2022
Starch molecular structural differences between chalky and translucent parts of chalky rice grainsKeyu Tao, Xin Liu, Wenwen Yu, et al.
Food Chemistry|December 4, 2020
Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestionChangfeng Li, Panpan Cao, Peng Wu, et al.
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.
Pageof 17

Showing results (71-80 of 166) with videos related to

Sort By:
Pageof 17
Carbohydrate Polymers|August 13, 2016
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structureWei Zou, Mike Sissons, Frederick J Warren, et al.
Food Chemistry|February 28, 2013
Kinetic analysis of bile salt passage across a dialysis membrane in the presence of cereal soluble dietary fibre polymersPurnima Gunness, Bernadine M Flanagan, Kinnari Shelat, et al.
Carbohydrate Polymers|April 27, 2016
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starchHongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Food Chemistry|June 18, 2022
Starch molecular structural differences between chalky and translucent parts of chalky rice grainsKeyu Tao, Xin Liu, Wenwen Yu, et al.
Food Chemistry|December 4, 2020
Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestionChangfeng Li, Panpan Cao, Peng Wu, et al.
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.
Pageof 17