The relationship between A-type and B-type starch granules in the developing endosperm of wheat = Relations entre les granules d'amidons de types A et B de l'endosperme du blé en cours de croissancePARKER, M. L.Journal of cereal science (Print). 1985, Vol 3, Num 4, pp 271-278, issn 0733-5210Article

Study of the thermoplastic wheat starch cationisation reaction under molten conditionAYOUB, Ali; BERZIN, Francoise; TIGHZERT, Lan et al.Stärke. 2004, Vol 56, Num 11, pp 513-519, issn 0038-9056, 7 p.Article

Understanding the Physicochemical and Functional Properties of Wheat Starch in Various FoodsMANINGAT, Clodualdo C; SEIB, Paul A.Cereal chemistry. 2010, Vol 87, Num 4, pp 305-314, issn 0009-0352, 10 p.Article

Characterization of resistant starch from autoclaved wheat starch = Caractérisation d'amidon résistant à partir d'amidon de blé autoclavéSILJESTROM, M; ELIASSON, A. C; BJORCK, I et al.Stärke. 1989, Vol 41, Num 4, pp 147-151, issn 0038-9056Article

A research note. Phase transitions of wheat starch-water systems containing polydextrose = Note de recherche. Changements de phase des systèmes aqueux d'amidons de blé contenant du polydextroseKIM, K. O; HANSEN, L; SETSER, C et al.Journal of food science. 1986, Vol 51, Num 4, pp 1095-1097, issn 0022-1147Article

The effects of acid and alkali on wheat starch extrusion cooking = Effet des acides et des alcalis sur la cuisson-extrusion de l'amidon de bléKERVINEN, R; SUORTTI, T; OLKKU, J et al.Lebensmittel - Wissenschaft + Technologie. 1985, Vol 18, Num 1, pp 52-59, issn 0023-6438Article

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

On the digestibility of starch in wheat bread - Studies in vitro and in vivo = Digestibilité de l'amidon des pains de blé - Etudes in vitro et in vivoBJORCK, I; NYMAN, M; PEDERSEN, B et al.Journal of cereal science (Print). 1986, Vol 4, Num 1, pp 1-11, issn 0733-5210Article

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

The retrogradation of concentrated wheat starch systemsLIONETTO, Francesca; MAFFEZZOLI, Alfonso; OTTENHOF, Marie-Astrid et al.Stärke. 2005, Vol 57, Num 1, pp 16-24, issn 0038-9056, 9 p.Article

Cationisation of glycerol plasticised wheat starch under microhydric molten conditionsAYOUB, All; BLIARD, Christophe.Stärke. 2003, Vol 55, Num 7, pp 297-303, issn 0038-9056, 7 p.Article

The effect of a yeast protein concentrate and some of its components on starch extrusion = Effets d'un concentré protéique de levure et de certains de ses constituants sur l'extrusion de l'amidonLAI, C. S; DAVIS, A. B; HOSENEY, R. C et al.Cereal chemistry. 1985, Vol 62, Num 4, pp 293-300, issn 0009-0352Article

Relationships Between Some Structures and Functionalities of Starches from Wheat Cultivars Grown in East ChinaHOU, Han-Xue; DONG, Hai-Zhou; HUI ZHANG et al.Cereal chemistry. 2008, Vol 85, Num 2, pp 252-256, issn 0009-0352, 5 p.Article

Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starchCHAKRABORTYA, Monisha; MATKOVIC, Kornelija; GRIER, Dean G et al.Stärke. 2004, Vol 56, Num 8, pp 339-347, issn 0038-9056, 9 p.Article

Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat = Disponibilité in vitro et in vivo de l'amidon, après obtention de flocons, cuisson à la vapeur et soufflage du bléHOLM, J; BJORCK, I; ASP, N. G et al.Journal of cereal science (Print). 1985, Vol 3, Num 3, pp 193-206, issn 0733-5210Article

Xanthan effect on swelling, solubility and viscosity of wheat starch dispersionsMANDALA, I. G; BAYAS, E.Food hydrocolloids. 2004, Vol 18, Num 2, pp 191-201, issn 0268-005X, 11 p.Article

Study of wheat starch structures by sonication treatmentSEGUCHI, M; HIGASA, T; MORI, T et al.Cereal chemistry. 1994, Vol 71, Num 6, pp 636-639, issn 0009-0352Article

Effect of whole yeast and various fractions on some properties of extruded starch = Effets des levures entières et de leurs fractions sur certaines propriétés des amidons extrudésLAI, C. S; DAVIS, A. B; HOSENEY, R. C et al.Cereal chemistry. 1985, Vol 62, Num 6, pp 423-427, issn 0009-0352Article

Effect of damaged starch on wheat starch thermal behaviorBARRERA, Gabriela N; LEON, Alberto E; RIBOTTA, Pablo D et al.Stärke (Weinheim). 2012, Vol 64, Num 9-10, pp 786-793, issn 0038-9056, 8 p.Article

Rheological Characteristics of Halberd Wheat StarchTAKO, Masakuni; TAMAKI, Yukihiro; TERUYA, Takeshi et al.Stärke (Weinheim). 2009, Vol 61, Num 5, pp 275-281, issn 0038-9056, 7 p.Article

Weizen für besondere Verwendungszwecke - 2. Mitt. : Stärkegewinnung = Wheat flour for special processing - 2. Part: starch productionLINDHAUER, M. G; ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 2, pp 67-70, issn 0367-4177Article

Starch gelatinization in sugar solutionsBELEIA, A; MILLER, R. A; HOSENEY, R. C et al.Stärke. 1996, Vol 48, Num 7-8, pp 259-262, issn 0038-9056Article

Non-equilibrium melting of native granular starch : part 1. Temperature location of the glass transition associated with gelatinization of A-type cereal starches = Fusion hors équilibre des amidons natifs à l'état granulaire. 1. Identification de la température de la transition vitreuse associée à l'empesage des amidons de céréale de type ASLADE, L; LEVINE, H.Carbohydrate polymers. 1988, Vol 8, Num 3, pp 183-208, issn 0144-8617Article

Starch losses in dry milling of wheat. The Australian experience = Pertes en amidon au cours de la mouture du blé, par voie sèche. L'expérience australienneBATEY, I. L.Stärke. 1985, Vol 37, Num 4, pp 118-121, issn 0038-9056Article

Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications = La cuisson par extrusion et le séchage sur tambour des amidons de blé. I. Modifications physiques et macromoléculairesCOLONNA, P; DOUBLIER, J. L; MELCION, J. P et al.Cereal chemistry. 1984, Vol 61, Num 6, pp 538-543, issn 0009-0352Conference Paper