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1. Full Text Physicochemical properties of quinoa starch
by Li, Guantian and Wang, Sunan and Zhu, Fan
Carbohydrate polymers, ISSN 0144-8617, 02/2016, Volume 137, pp. 328 - 338
Quinoa starch | Pasting | Enzyme susceptibility | Gelatinization | Property | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Viscosity | Starch - chemistry | Amylose - chemistry | Solubility | Chenopodium quinoa - chemistry | Quinoa | Analysis | Enzymes | Leaching | Index Medicus
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2. Full Text Gelatinization and rheological properties of starch
by Ai, Yongfeng and Jane, Jay‐lin
Starch ‐ Stärke, ISSN 0038-9056, 03/2015, Volume 67, Issue 3-4, pp. 213 - 224
Viscosity | Gelatinization property | Starch | Pasting property | Starch gel | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Carbohydrates | Rheology
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3. Full Text Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
by Sandhu, Kawaljit Singh and Singh, Narpinder
Food chemistry, ISSN 0308-8146, 2007, Volume 101, Issue 4, pp. 1499 - 1507
Gel texture | Physicochemical | Pasting | Corn starch | Thermal | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology
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4. Full Text Physicochemical properties of maca starch
by Zhang, Ling and Li, Guantian and Wang, Sunan and Yao, Weirong and Zhu, Fan
Food chemistry, ISSN 0308-8146, 03/2017, Volume 218, pp. 56 - 63
Thermal property | Maca (Lepidium meyenii Walpers) | Pasting | Starch | Enzymatic susceptibility | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Zea mays - chemistry | Manihot - chemistry | Starch - chemistry | Temperature | X-Ray Diffraction | Plant Roots - chemistry | Solanum tuberosum - chemistry | Amylose - analysis | Chemical Phenomena | Calorimetry, Differential Scanning | Lepidium - chemistry | Thermal properties | Enzymes | Potatoes | Analysis | Index Medicus
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5. Full Text Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems
by Yildiz, Önder and Yurt, Bayram and Baştürk, Ayhan and Toker, Ömer Said and Yilmaz, Mustafa Tahsin and Karaman, Safa and Dağlıoğlu, Orhan
Food research international, ISSN 0963-9969, 08/2013, Volume 53, Issue 1, pp. 278 - 290
Stress relaxation | Texture profile | Pasting properties | Dietary fiber | Wheat starch | Mechanical simulation models | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Starch and starchy product industries | Wheat | Analysis | Stress concentration | Lemons | Surface layer | Starches | Texture | Fibers
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6. Full Text Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking
by Pan, Ting and Lin, Lingshang and Zhang, Long and Zhang, Changquan and Liu, Qiaoquan and Wei, Cunxu
International journal of food science & technology, ISSN 0950-5423, 09/2019, Volume 54, Issue 9, pp. 2780 - 2791
starch digestion | microstructure | crystalline structure | Cooked rice | pasting properties | kernel morphology | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Enzymes | Genetic engineering | Structure | Analysis | Crystals | Viscosity | Enzyme I | Cooking | Starch | RNA-mediated interference | In situ leaching | Kernels | Health foods | Properties (attributes) | Moisture content | Water content | Endosperm | Inhibition | Physicochemical properties | Rice
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7. Full Text Starch blends and their physicochemical properties
by Waterschoot, Jasmien and Gomand, Sara V and Fierens, Ellen and Delcour, Jan A
Starch ‐ Stärke, ISSN 0038-9056, 01/2015, Volume 67, Issue 1-2, pp. 1 - 13
Gel texture | Starch blends | Pasting | Gelatinization | Retrogradation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Carbohydrates
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8. Full Text Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties
by Ma, Qian and Zhao, Yue and Wang, Hong-Lu and Li, Jing and Yang, Qing-Hua and Gao, Li-Cheng and Murat, Toktar and Feng, Bai-Li
Journal of cereal science, ISSN 0733-5210, 09/2020, Volume 95, p. 103041
Nutrient | Thermal property | Antioxidant activity | Pasting property | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Antioxidants | Thermal properties | Flavonoids | Flavones | Analysis | Bioflavonoids
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