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Refinado por: Nome da Publicação: Food chemistry remover assunto: Starch - Chemistry remover
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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Wang, Shujun ; Wang, Jinrong ; Yu, Jinglin ; Wang, Shuo

Food chemistry, 2016-01, Vol.190, p.285-292 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
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Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour

Świeca, Michał ; Dziki, Dariusz ; Gawlik-Dziki, Urszula

Food chemistry, 2017-08, Vol.228, p.643-648 [Periódico revisado por pares]

England: Elsevier Ltd

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3
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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4
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
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Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Xu, Xiaojuan ; Luo, Zhigang ; Yang, Qingyu ; Xiao, Zhigang ; Lu, Xuanxuan

Food chemistry, 2019-10, Vol.294, p.87-95 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
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Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

Luo, Denglin ; Li, Yun ; Xu, Baocheng ; Ren, Guangyue ; Li, Peiyan ; Li, Xuan ; Han, Sihai ; Liu, Jianxue

Food chemistry, 2017-08, Vol.229, p.35-43 [Periódico revisado por pares]

England: Elsevier Ltd

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6
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
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The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

Sun, Xinyang ; Bu, Ziwu ; Qiao, Bingqian ; Drawbridge, Pamela ; Fang, Yong

Food chemistry, 2023-06, Vol.410, p.135447-135447, Article 135447 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Molecular order and functional properties of starches from three waxy wheat varieties grown in China
Molecular order and functional properties of starches from three waxy wheat varieties grown in China
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Molecular order and functional properties of starches from three waxy wheat varieties grown in China

Wang, Shujun ; Wang, Jinrong ; Zhang, Wei ; Li, Caili ; Yu, Jinglin ; Wang, Shuo

Food chemistry, 2015-08, Vol.181, p.43-50 [Periódico revisado por pares]

England: Elsevier Ltd

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8
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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9
Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough
Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough
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Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

Tao, Han ; Zhu, Xue-Feng ; Nan, Bing-Xu ; Jiang, Rong-Zhen ; Wang, Hui-Li

Food chemistry, 2021-06, Vol.348, p.129017-129017, Article 129017 [Periódico revisado por pares]

England: Elsevier Ltd

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10
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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