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kw.\*:("Amylose-lipid complex")

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Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starchesGUNARATNE, Anil; CORKE, Harold.Food chemistry. 2008, Vol 108, Num 1, pp 14-22, issn 0308-8146, 9 p.Article

Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatmentHERNANDEZ-HERNANDEZ, Ernesto; AVILA-ORTA, Carlos A; HSIAO, Benjamin S et al.Journal of cereal science (Print). 2011, Vol 54, Num 1, pp 69-75, issn 0733-5210, 7 p.Article

Influence of Surface-Active Compounds on Starch Dispersion in Water. Part I. Starch PastingGALKIN, Jevgenij; KAILIUVIENE, Jurgita; GALKINA, Anna et al.Journal of dispersion science and technology. 2014, Vol 35, Num 10-12, pp 1643-1655, issn 0193-2691, 13 p.Article

Enhancement of the pasting properties of teff and maize starches through wet—heat processing with added stearic acidD'SILVA, Tanya V; TAYLOR, John R. N; NAUSHAD EMMAMBUX, M et al.Journal of cereal science (Print). 2011, Vol 53, Num 2, pp 192-197, issn 0733-5210, 6 p.Article

A calorimetric study of the interaction between waxy maize starch and lipidABU-HARDAN, Madian O; HILL, Sandra E; FARHAT, Imad A et al.Stärke. 2007, Vol 59, Num 5, pp 217-223, issn 0038-9056, 7 p.Article

Potential interaction between β-cyclodextrin and amylose-lipid complex in retrograded rice starchYAOQI TIAN; NA YANG; YIN LI et al.Carbohydrate polymers. 2010, Vol 80, Num 2, pp 581-584, issn 0144-8617, 4 p.Article

Starch-Soybean Oil Composites With High Oil: Starch Ratios Prepared By Steam Jet CookingFANTA, George F; FELKER, Frederick C; BYARS, Jeffrey A et al.Stärke (Weinheim). 2009, Vol 61, Num 10, pp 590-600, issn 0038-9056, 11 p.Article

Optimization of instant jasmine rice process and its physicochemical propertiesPRASERT, Waraporn; SUWANNAPORN, Prisana.Journal of food engineering. 2009, Vol 95, Num 1, pp 54-61, issn 0260-8774, 8 p.Article

Phospholipids in rice: Significance in grain quality and health benefits: A reviewLEI LIU; WATERS, Daniel L. E; ROSE, Terry J et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 1133-1145, issn 0308-8146, 13 p.Article

Presence of Amylose Crystallites in Parboiled RiceLAMBERTS, Lieve; GOMAND, Sara V; DERYCKE, Veerle et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 8, pp 3210-3216, issn 0021-8561, 7 p.Article

Resistant-Starch Formation in High-Amylose Maize Starch during Kernel DevelopmentHONGXIN JIANG; JUNYI LIO; BLANCO, Mike et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 13, pp 8043-8047, issn 0021-8561, 5 p.Article

Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperatureKRISHNA DAS, Deba; DUTTA, Himjyoti; LATA MAHANTA, Charu et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 272-278, issn 0023-6438, 7 p.Article

Thermal characterisation of corn―lentil extruded snacksLAZOU, Andriana; KROKIDA, Magdalini.Food chemistry. 2011, Vol 127, Num 4, pp 1625-1633, issn 0308-8146, 9 p.Article

Anti-plasticization of cassava starch by complexing fatty acidsLUK, Enrique; SANDOVAL, Aleida J; COVA, Aura et al.Carbohydrate polymers. 2013, Vol 98, Num 1, pp 659-664, issn 0144-8617, 6 p.Article

Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pastingGELDERS, Greta G; GOESAERT, Hans; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 4, pp 1493-1499, issn 0021-8561, 7 p.Article

Influence of selected parameters of starch gelatinization and hydrolysis on stability of amylose-lipid complexesNEBESNY, Ewa; ROSICKA, Justyna; TKACZYK, Mariola et al.Stärke. 2005, Vol 57, Num 7, pp 325-331, issn 0038-9056, 7 p.Article

Gamma irradiation influence on wheat flour gelatinisationCIESLA, K.Journal of thermal analysis and calorimetry. 2003, Vol 74, Num 1, pp 259-274, issn 1388-6150, 16 p.Article

Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flourPHILPOT, Kim; MARTIN, Margrit; BUTARDO, Vito et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 14, pp 5182-5190, issn 0021-8561, 9 p.Article

Accelerated aging of jasmine brown rice by high-temperature fluidization techniqueJAISUT, Donludee; PRACHAYAWARAKORN, Somkiat; VARANYANOND, Warunee et al.Food research international. 2009, Vol 42, Num 5-6, pp 674-681, issn 0963-9969, 8 p.Article

Viscoelastic behavior of nixtamalized maize starch gelsMONDRAGON, M; MENDOZA-MARTINEZ, A. M; BELLO-PEREZ, L. A et al.Carbohydrate polymers. 2006, Vol 65, Num 3, pp 314-320, issn 0144-8617, 7 p.Article

Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetryDERYCKE, V; VANDEPUTTE, G. E; VERMEYLEN, R et al.Journal of cereal science (Print). 2005, Vol 42, Num 3, pp 334-343, issn 0733-5210, 10 p.Article

Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrinGUNARATNE, Anil; RANAWEERA, Somathilaka; CORKE, Harold et al.Carbohydrate polymers. 2007, Vol 70, Num 1, pp 112-122, issn 0144-8617, 11 p.Article

Effects of lipids on enzymatic hydrolysis and physical properties of starchYONGFENG AI; HASJIM, Jovin; JANE, Jay-Lin et al.Carbohydrate polymers. 2013, Vol 92, Num 1, pp 120-127, issn 0144-8617, 8 p.Article

Influence of unmodified and modified cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starchGUNARATNE, Anil; CORKE, Harold.Carbohydrate polymers. 2007, Vol 68, Num 2, pp 226-234, issn 0144-8617, 9 p.Article

Hydrolysis of concentrated raw starch: A new very efficient α-amylase from Anoxybacillus flavothermusTAWIL, Georges; VIKSØ-NIELSEN, Anders; ROLLAND-SABATE, Agnes et al.Carbohydrate polymers. 2012, Vol 87, Num 1, pp 46-52, issn 0144-8617, 7 p.Article

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