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Refinado por: Nome da Publicação: Food chemistry remover assunto: Starch - Chemistry remover assunto: Viscosity remover
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Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
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Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch

Pan, Junxian ; Li, Ming ; Zhang, Shikang ; Jiang, Yulan ; Lv, Yangjun ; Liu, Jun ; Liu, Qingru ; Zhu, Yuejin ; Zhang, Haihua

Food chemistry, 2019-10, Vol.294, p.209-215 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure
Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure
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Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure

Wang, Qingfa ; Li, Limin ; Liu, Chong ; Zheng, Xueling

Food chemistry, 2022-08, Vol.386, p.132771-132771, Article 132771 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures
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Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Su, Han ; Tu, Jinjin ; Zheng, Mingjing ; Deng, Kaibo ; Miao, Song ; Zeng, Shaoxiao ; Zheng, Baodong ; Lu, Xu

Food chemistry, 2020-06, Vol.315, p.126209-126209, Article 126209 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Roles of dextran, weak acidification and their combination in the quality of wheat bread
Roles of dextran, weak acidification and their combination in the quality of wheat bread
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Roles of dextran, weak acidification and their combination in the quality of wheat bread

Zhang, Yao ; Guo, Lunan ; Li, Dandan ; Jin, Zhengyu ; Xu, Xueming

Food chemistry, 2019-07, Vol.286, p.197-203 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread
Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread
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Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Ma, Sen ; Li, Li ; Wang, Xiao-xi ; Zheng, Xue-ling ; Bian, Ke ; Bao, Qing-dan

Food chemistry, 2016-07, Vol.202, p.120-124 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment
Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment
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Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

Yang, Yi ; Wang, Li ; Li, Yan ; Qian, Hai Feng ; Zhang, Hui ; Cheng Wu, Gang ; Qi, Xi Guang

Food chemistry, 2019-06, Vol.283, p.287-293 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels
Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels
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Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

Majzoobi, Mahsa ; Kaveh, Zahra ; Farahnaky, Asgar

Food chemistry, 2016-04, Vol.196, p.720-725 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches
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Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches

Majzoobi, Mahsa ; Beparva, Paniz

Food chemistry, 2014-03, Vol.147, p.312-317 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat
Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat
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Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat

Singh, Narpinder ; Virdi, Amardeep Singh ; Katyal, Mehak ; Kaur, Amritpal ; Kaur, Deepinder ; Ahlawat, Arvind Kumar ; Singh, Anju Mahendru ; Kumar Sharma, Ram

Food chemistry, 2021-05, Vol.344, p.128725-128725, Article 128725 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture
Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture
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Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture

Sun, Qingjie ; Dai, Lei ; Nan, Chong ; Xiong, Liu

Food chemistry, 2014-01, Vol.143, p.54-59 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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