au.\*:("GUNARATNE, Anil")
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Functional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starchesGUNARATNE, Anil; CORKE, Harold.Cereal chemistry. 2007, Vol 84, Num 1, pp 30-37, issn 0009-0352, 8 p.Article
Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixturesGUNARATNE, Anil; CORKE, Harold.Cereal chemistry. 2007, Vol 84, Num 1, pp 22-29, issn 0009-0352, 8 p.Article
Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starchesGUNARATNE, Anil; CORKE, Harold.Carbohydrate polymers. 2007, Vol 68, Num 2, pp 305-313, issn 0144-8617, 9 p.Article
Influence of prior acid treatment on acetylation of wheat, potato and maize starchesGUNARATNE, Anil; CORKE, Harold.Food chemistry. 2007, Vol 105, Num 3, pp 917-925, issn 0308-8146, 9 p.Article
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
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
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
Functional Properties and Retrogradation of Heat-Moisture Treated Wheat and Potato Starches in the Presence of Hydroxypropyl β-cyclodextrinGUNARATNE, Anil; XIANGLI KONG; CORKE, Harold et al.Stärke (Weinheim). 2010, Vol 62, Num 2, pp 69-77, issn 0038-9056, 9 p.Article
Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri LankaGUNARATNE, Anil; BENTOTA, Amitha; YI ZHONG CAI et al.Stärke (Weinheim). 2011, Vol 63, Num 7-8, pp 485-492, issn 0038-9056, 8 p.Article
Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidinsGUNARATNE, Anil; KAO WU; DONGQIN LI et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1153-1161, issn 0308-8146, 9 p.Article
Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri LankaGUNARATNE, Anil; SIRISENA, Nihal; UPUL KUMARI RATNAYAKA et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 7, pp 1271-1276, issn 0022-5142, 6 p.Article
Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flourGUNARATNE, Anil; KUMARI RATNAYAKA, Upul; SIRISENA, Nihal et al.Stärke (Weinheim). 2011, Vol 63, Num 5-6, pp 283-290, issn 0038-9056, 8 p.Article