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Effects of partial gelatinization on structure and thermal properties of corn starch after spray dryingFU, Zong-Qiang; WANG, Li-Jun; DONG LI et al.Carbohydrate polymers. 2012, Vol 88, Num 4, pp 1319-1325, issn 0144-8617, 7 p.Article

Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural propertiesCATAL, Hatice; IBANO, Senol.International journal of food science & technology. 2012, Vol 47, Num 9, pp 1958-1963, issn 0950-5423, 6 p.Article

Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristicsXIN QI; TESTER, Richard F; SNAPE, Colin E et al.Journal of cereal science (Print). 2004, Vol 39, Num 1, pp 57-66, issn 0733-5210, 10 p.Article

Annealing of starch at an intermediate water contentLARSSON, I; ELIASSON, A.-C.Stärke. 1991, Vol 43, Num 6, pp 227-231, issn 0038-9056Article

Influence of the naturally occuring phosphate esters on the crystallinity of potato starchMUHRBECK, P; ELIASSON, A.-C.Journal of the science of food and agriculture. 1991, Vol 55, Num 1, pp 13-18, issn 0022-5142Article

A test of the Arrhenius viscosity-volume fraction relationship for concentrated dispersions of deformable particlesBAGLEY, E. B; CHRISTIANSON, D. D; BECKWITH, A. C et al.Journal of rheology (New York, NY). 1983, Vol 27, Num 5, pp 503-507, issn 0148-6055Article

A concavity property of the viscosity growth curve during alkali gelatinization of rice starchYAMAMOTO, H; ISOZUMI, N; SUGITANI, T et al.Carbohydrate polymers. 2005, Vol 62, Num 4, pp 379-386, issn 0144-8617, 8 p.Article

Rheological studies on potato starch pastes at low concentrations. IV, Absolute measurements of the rheological properties of starch during gelatinizationJANAS, P.Stärke. 1991, Vol 43, Num 5, pp 172-175, issn 0038-9056Article

Effects of degree of milling and lipid removal on starch gelatinization in the brown rice KernelCHAMPAGNE, E. T; MARSHALL, W. E; GOYNES, W. R et al.Cereal chemistry. 1990, Vol 67, Num 6, pp 570-574, issn 0009-0352Article

A comparative study on pasting and hydration properties of native rice starches and their mixturesHAGENIMANA, Anastase; XIAOLIN DING.Cereal chemistry. 2005, Vol 82, Num 1, pp 70-76, issn 0009-0352, 7 p.Article

Gelatinization retrogradation and disintegration of starch during the process of making glutinous rice cakeARISAKA, M; YOSHII, Y; IMAI, S et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 2, pp 86-93, issn 0029-0394Article

STUDIES ON THE GELATINIZATION OF STARCHES. II. EFFECT OF LOWER ALCOHOLS ON THE GELATINIZATION OF CEREAL STARCHESHIZUKURI S; FAKED C.1978; STARCH; DEU; DA. 1978; VOL. 30; NO 7; PP. 228-233; BIBL. 20 REF.Article

Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting propertiesHASJIM, Jovin; ENPENG LI; DHITAL, Sushil et al.Carbohydrate polymers. 2013, Vol 92, Num 1, pp 682-690, issn 0144-8617, 9 p.Article

Comparison of waxy potato with other root and tuber starchesMCPHERSON, A. E; JANE, J.Carbohydrate polymers. 1999, Vol 40, Num 1, pp 57-70, issn 0144-8617Article

Gelatinization of starch inside cotyledon cells of Adzuki beanFUJIMURA, T; KUGIMIYA, M.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 7, pp 490-495, issn 0029-0394Article

Rheological studies on potato starch pastes at low concentrations. III, Simplified measurements of absolute characteristics of pastingJANAS, P.Stärke. 1991, Vol 43, Num 5, pp 168-171, issn 0038-9056Article

Some chemical and physical properties of proso millet (Panicum milliaceum) StarchYANEZ, G. A; WALKER, C. E; NELSON, L. A et al.Journal of cereal science (Print). 1991, Vol 13, Num 3, pp 299-305, issn 0733-5210Article

Raman study of the sol to gel transformation under normal and high pressureZERDA, T. W; BRADLEY, M; JONAS, J et al.Materials letters (General ed.). 1985, Vol 3, Num 3, pp 124-126, issn 0167-577XArticle

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

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of FlourNAKAMURA, Kazuhiro; TANIGUCHI, Yoshinori; TAIRA, Masato et al.Cereal chemistry. 2010, Vol 87, Num 6, pp 505-510, issn 0009-0352, 6 p.Article

Reversible regulation of gelatinization of potato starch with poly(ε-lysine) and amino acidsITO, Azusa; HATTORI, Makoto; YOSHIDA, Tadashi et al.Stärke. 2004, Vol 56, Num 12, pp 570-575, issn 0038-9056, 6 p.Article

Retrogradation of du wx and su2 wx maize starches after different gelatinization heat treatmentsQIANG LIU; THOMPSON, D. B.Cereal chemistry. 1998, Vol 75, Num 6, pp 868-874, issn 0009-0352Article

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

Effects of cultivar and growth season on the gelatinisation properties of Cassavar (Manihot esculenta) starchASAOKA, M; BLANSHARD, J. M. V; RICKARD, J. E et al.Journal of the science of food and agriculture. 1992, Vol 59, Num 1, pp 53-58, issn 0022-5142Article

Distribution of amylose and amylopectin in potato starch pastes : effects of heating and shearingSVEGMARK, K; HERMANSSON, A.-M.Food structure. 1991, Vol 10, Num 2, pp 117-129, issn 1046-705XArticle

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