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

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

Reduction of solid content in starch industry wastewater by microfiltrationSARANOVIC, Zana; SERES, Zita; ALEKSANDAR, Jokić et al.Stärke (Weinheim). 2011, Vol 63, Num 1-2, pp 64-74, issn 0038-9056, 11 p.Article

Effect of polysaccharides on gelatinization and retrogradation of wheat starchYIBIN ZHOU; DONGFENG WANG; LI ZHANG et al.Food hydrocolloids. 2008, Vol 22, Num 4, pp 505-512, issn 0268-005X, 8 p.Article

Use of Iodine as a Tool to Understand Wheat Starch Pasting PropertiesSAIBENE, Debora; SEETHARAMAN, Koushik.Stärke. 2008, Vol 60, Num 1, pp 1-7, issn 0038-9056, 7 p.Article

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

A research note. Starch digestibility as affected by polyphenols and phytic acid = Note de recherche. Influence des polyphénols et de l'acide phytique sur la digestibilité de l'amidonTHOMPSON, L. U; YOON, J. H.Journal of food science. 1984, Vol 49, Num 4, pp 1228-1229, issn 0022-1147Article

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

Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixtureQINGJIE SUN; LEI DAI; CHONG NAN et al.Food chemistry. 2014, Vol 143, pp 54-59, issn 0308-8146, 6 p.Article

Gelatinization and retrogradation characteristics of wheat (Rosella) starchTAKO, Masakuni; TAMAKI, Yukihiro; KONISHI, Teruko et al.Food research international. 2008, Vol 41, Num 8, pp 797-802, issn 0963-9969, 6 p.Article

Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starchCATAL, Hatice; IBANOGLU, Senol.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 1, pp 577-582, issn 0023-6438, 6 p.Article

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

Component interactions in the extrusion cooking process : influence of process conditions on the functional viscosity of the wheat flour system = Interactions des constituants lors de la cuisson par extrusion : influence des paramètres technologiques sur la viscosité fonctionnelle d'un système représentant la farine de bléPATON, D; SPRATT, W. A.Journal of food science. 1984, Vol 49, Num 5, pp 1380-1385, issn 0022-1147Article

The pasting characteristics of various sizes of starch granule from wheat = Caractéristiques d'empâtage de granules de différentes tailles d'amidon de bléDENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 9, pp 305-309, issn 0038-9056Article

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

The effect of physical damage on the molecular structure of wheat starch = Effet de l'endommagement physique sur la structure moléculaire de l'amidon de bléCRAIG, S. A. S; STARK, J. R.Carbohydrate research. 1984, Vol 125, Num 1, pp 117-125, issn 0008-6215Article

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

A model for mechanical degradation of wheat starch in a single-screw extruder = Modèle pour la dégradation mécanique de l'amidon de blé dans une extrudeuse à simple filièreDAVIDSON, V. J; PATON, D; DIOSADY, L. L et al.Journal of food science. 1984, Vol 49, Num 4, pp 1154-1157, issn 0022-1147Article

Physical characteristics of wheat starch granule gelatinization in the presence of cycloheptaamylose = Caractéristiques physiques de la gélatinisation des granules d'amidon de blé, en présence de cycloheptaamyloseKIM, H. O; HILL, R. D.Cereal chemistry. 1984, Vol 61, Num 5, pp 432-435, 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