Effect of pericarp removal on properties of wet-milled corn starchWANG, Ya-Jane; SHEAU WEN CHONG; WADE YANG et al.Cereal chemistry. 2006, Vol 83, Num 1, pp 25-27, issn 0009-0352, 3 p.Article

The influence of processing on biopolymeric structures = Influence du traitement sur la structure des biopolymèresRICHMOND, P; SMITH, A. C.British polymer journal. 1985, Vol 17, Num 2, pp 246-250, issn 0007-1641Article

EPR studies of thermally treated oxidized corn starchBIDZINSKA, Ewa; DYREK, Krystyna; FORTUNA, Teresa et al.Stärke. 2004, Vol 56, Num 10, pp 461-468, issn 0038-9056, 8 p.Article

Maize processing in the 400 tonnes per day Szabadegyhaza complex biotechnological plant, Hungary = Technologie du maïs dans le complexe biotechnologique de Szabadegyhaza, en Hongrie, traitant 400 tonnes par jourHOLLO, J; LASZLO, E; HOSCHKE, A et al.Process biochemistry. 1985, Vol 20, Num 3, pp 79-85, issn 0032-9592Article

Determining Corn Germ and Pericarp Residual Starch by Acid HydrolysisVIDAL, Bernardo C; RAUSCH, Kent D; TUMBLESON, M. E et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 133-135, issn 0009-0352, 3 p.Article

Extraction and characterization of starch from alkaline cooked corn masaRATNAYAKE, Wajira S; WASSINGER, Andrew B; JACKSON, David S et al.Cereal chemistry. 2007, Vol 84, Num 4, pp 415-422, issn 0009-0352, 8 p.Article

Functionality behavior of raw and extruded corn starch mixturesOZCAN, Serap; JACKSON, David S.Cereal chemistry. 2005, Vol 82, Num 2, pp 223-227, issn 0009-0352, 5 p.Article

A new method to short the steeping period of corn grains = Nouvelle méthode permettant de raccourcir la période de trempe des grains de maïsHASSANEAN, A; ABDEL-WAHED, A.Stärke. 1986, Vol 38, Num 12, pp 417-419, issn 0038-9056Article

Rapid screening to identify unusual thermal starch traits from bulked corn kernelsLENIHAN, E; DUVICK, S; WHITE, P et al.Cereal chemistry. 2004, Vol 81, Num 4, pp 527-532, issn 0009-0352, 6 p.Article

Structural and chemical properties of native corn starch granulesSAHAI, D; JACKSON, D. S.Stärke. 1996, Vol 48, Num 7-8, pp 249-255, issn 0038-9056Article

An electron spin resonance study of native and gelatinized starch systems = Etude, par résonance de spin électronique, des systèmes d'amidons natifs ou gélatinisésNOLAN, N. L; FAUBION, J. M; HOSENEY, R. C et al.Cereal chemistry. 1986, Vol 63, Num 4, pp 287-291, issn 0009-0352Article

The effect of fatty acid spin labels upon starch = Influence des labels de spins des acides gras sur les amidonsNOLAN, N. L; HOSENEY, R. C; FAUBION, J. M et al.Cereal chemistry. 1986, Vol 63, Num 4, pp 291-294, issn 0009-0352Article

Effect of steeping corn with lactic acid on starch propertiesHAROS, Monica; PEREZ, Oscar E; ROSELL, Cristina M et al.Cereal chemistry. 2004, Vol 81, Num 1, pp 10-14, issn 0009-0352, 5 p.Article

Raw-starch digestion by Chalara paradoxa immobilized in calcium alginate gels = Digestion de l'amidon natif par Chalara paradoxa immobilisée sur des gels d'alginate de calciumMONMA, M; KAGEI, N; KAINUMA, K et al.Stärke. 1989, Vol 41, Num 9, pp 355-357, issn 0038-9056Article

A simplified colorimetric procedure for determination of amylose in maize starches = Une méthode colorimétrique simplifiée pour le dosage de l'amylose dans les amidons de maïsKNUTSON, C. A.Cereal chemistry. 1986, Vol 63, Num 2, pp 89-92, issn 0009-0352Article

Yield stresses in dispersions of swollen, deformable cornstarch granules = Caractéristiques d'écoulement des dispersions de granules, gonflés et déformables, d'amidons de maïsCHRISTIANSON, D. D; BAGLEY, E. B.Cereal chemistry. 1984, Vol 61, Num 6, pp 500-503, issn 0009-0352Article

Effects of high pressure disintegration of steeped maize grits on the release of starch granules from the protein matrix = Effets de la désintégration sous haute pression du gruau de maïs trempé sur la libération de granules d'amidon à partir de la matrice protéiqueMEUSER, F; WITTIG, J; HUSTER, H et al.Stärke. 1989, Vol 41, Num 6, pp 225-232, issn 0038-9056Article

Crystallinity of waxy maize starch as influenced by ambient temperature absorption and desorption, sucrose content and water activity = Influences de l'absorption et de la désorption à température ambiante, de la teneur en saccharose et de l'activité de l'eau sur la cristallinité de l'amidon de maïs cireuxCHINACHOTI, P; STEINBERG, M. P.Journal of food science. 1986, Vol 51, Num 4, pp 997-1036, issn 0022-1147Article

Moisture hysteresis is due to amorphous sugar = L'hystérésis de l'eau est due aux glucides amorphesCHINACHOTI, P; STEINBERG, M. P.Journal of food science. 1986, Vol 51, Num 2, pp 453-455, issn 0022-1147Article

Flow behaviour of crosslinked corn starches = Rhéologie d'amidons de maïs réticulésCOLAS, B.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 4, pp 308-311, issn 0023-6438Article

Effects of Protease and Urea on a Granular Starch Hydrolyzing Process for Corn Ethanol ProductionPING WANG; JOHNSTON, David B; RAUSCH, Kent D et al.Cereal chemistry. 2009, Vol 86, Num 3, pp 319-322, issn 0009-0352, 4 p.Article

Retrogradation of ethylenebisformamide and sorbitol plasticized corn starch (ESPTPS)YANG, Jin-Hui; YU, Jiu-Gao; MA, Xiao-Fei et al.Stärke. 2006, Vol 58, Num 11, pp 580-586, issn 0038-9056, 7 p.Article

Effects of single-screw extrusion cooking on starch as measured by aqueous high-performance size-exclusion chromatographyJACKSON, D. S; GOMEZ, M. H; WANISKA, R. D et al.Cereal chemistry. 1990, Vol 67, Num 6, pp 529-532, issn 0009-0352Article

Kinetics of enzymatic starch liquefaction : simulation of the high-molecular-weight product distribution = La cinétique de liquéfaction enzymatique de l'amidon : simulation de la distribution des composés de masse moléculaire élevéeROLLINGS, J. E; THOMPSON, R. W.Biotechnology and bioengineering. 1984, Vol 26, Num 12, pp 1475-1484, issn 0006-3592Article

Size distributions of amylose and amylopectin solubilized from corn starch granulesFISHMAN, M. L; COOKE, P; WHITE, B et al.Carbohydrate polymers. 1995, Vol 26, Num 4, pp 245-253, issn 0144-8617Article