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International Journal of Biological Macromolecules|March 15, 2025
High-solids gel properties of acid-hydrolyzed waxy maize starch are determined by the molecular-weight distributionLingjie Jiang, Yulong Wang, Kangru Cui, et al.Frontiers in Veterinary Science|May 24, 2021
The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic DogsChloe Quilliam, Yikai Ren, Tressa Morris, et al.Food Chemistry|July 5, 2025
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionalityCristiane Grella Miranda, Yineth Ruiz Garcia, Yongfeng Ai, et al.Carbohydrate Polymers|November 20, 2024
Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starchFan Cheng, Gexiao Sun, Xuehong Li, et al.Food Chemistry|November 27, 2020
Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800Tommy Z Yuan, Siyuan Liu, Michael Reimer, et al.Plos One|March 19, 2014
Glycogen synthase isoforms in Synechocystis sp. PCC6803: identification of different roles to produce glycogen by targeted mutagenesisSang-Ho Yoo, Byung-Hoo Lee, Youyoun Moon, et al.Journal of Agricultural and Food Chemistry|July 26, 2011
Inhibition of azoxymethane-induced preneoplastic lesions in the rat colon by a cooked stearic acid complexed high-amylose cornstarchYinsheng Zhao, Jovin Hasjim, Li Li, et al.Extremophiles : Life Under Extreme Conditions|January 11, 2015
Novel characteristics of a carbohydrate-binding module 20 from hyperthermophilic bacteriumIl-Nam Oh, Jay-Lin Jane, Kan Wang, et al.Journal of Agricultural and Food Chemistry|March 18, 2011
Structural characterization of Peruvian carrot (Arracacia xanthorrhiza) starch and the effect of annealing on its semicrystalline structureThais S Rocha, Verena A G Cunha, Jay-Lin Jane, et al.International Journal of Biological Macromolecules|June 14, 2017
Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starchXu Chen, Xiao-Wei He, Bin Zhang, et al.Pageof 9