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Journal of Agricultural and Food Chemistry
|
May 26, 2011
New (1)h NMR procedure for the characterization of native and modified food-grade starches
Morgan J Tizzotti, Michael C Sweedman, Daniel Tang, et al.
Food Chemistry
|
July 6, 2014
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
Miaomiao 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 nanoparticles
Songnan Li, Zihan Wang, Yujun Pan, et al.
Carbohydrate Polymers
|
June 18, 2013
Effect of octenylsuccinic anhydride modification on β-amylolysis of starch
Michael C Sweedman, Jovin Hasjim, Morgan J Tizzotti, et al.
Carbohydrate Polymers
|
December 17, 2018
Molecular brewing: Molecular structural effects involved in barley malting and mashing
Yu Wenwen, Keyu Tao, Michael J Gidley, et al.
Food Chemistry
|
June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Wei Zou, Mike Sissons, Michael J Gidley, et al.
Food Chemistry
|
November 24, 2015
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
Hongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Food Chemistry
|
June 9, 2019
Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage
Fangting Gu, Bo Gong, Robert G Gilbert, et al.
Carbohydrate Polymers
|
June 9, 2020
Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality
Zhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, et al.
International Journal of Biological Macromolecules
|
May 21, 2024
Using molecular fine structure to identify optimal methods of extracting fungal glycogen
Zhen Ding, Changfeng Li, Galex K S Neoh, et al.
Page
of 17
Search research articles
Search
Showing results (81-90 of 166) with videos related to
Sort By:
Page
of 17
Journal of Agricultural and Food Chemistry
|
May 26, 2011
New (1)h NMR procedure for the characterization of native and modified food-grade starches
Morgan J Tizzotti, Michael C Sweedman, Daniel Tang, et al.
Food Chemistry
|
July 6, 2014
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
Miaomiao 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 nanoparticles
Songnan Li, Zihan Wang, Yujun Pan, et al.
Carbohydrate Polymers
|
June 18, 2013
Effect of octenylsuccinic anhydride modification on β-amylolysis of starch
Michael C Sweedman, Jovin Hasjim, Morgan J Tizzotti, et al.
Carbohydrate Polymers
|
December 17, 2018
Molecular brewing: Molecular structural effects involved in barley malting and mashing
Yu Wenwen, Keyu Tao, Michael J Gidley, et al.
Food Chemistry
|
June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Wei Zou, Mike Sissons, Michael J Gidley, et al.
Food Chemistry
|
November 24, 2015
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
Hongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Food Chemistry
|
June 9, 2019
Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage
Fangting Gu, Bo Gong, Robert G Gilbert, et al.
Carbohydrate Polymers
|
June 9, 2020
Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality
Zhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, et al.
International Journal of Biological Macromolecules
|
May 21, 2024
Using molecular fine structure to identify optimal methods of extracting fungal glycogen
Zhen Ding, Changfeng Li, Galex K S Neoh, et al.
Page
of 17