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Items: 1 to 20 of 102

1.

Modification of retrogradation property of rice starch by improved extrusion cooking technology.

Liu Y, Chen J, Wu J, Luo S, Chen R, Liu C, Gilbert RG.

Carbohydr Polym. 2019 Jun 1;213:192-198. doi: 10.1016/j.carbpol.2019.02.089. Epub 2019 Feb 27.

PMID:
30879660
2.

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology.

Zhang Y, Liu W, Liu C, Luo S, Li T, Liu Y, Wu D, Zuo Y.

Food Chem. 2014 Sep 1;158:255-61. doi: 10.1016/j.foodchem.2014.02.072. Epub 2014 Feb 27.

PMID:
24731339
3.

Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology.

Ye J, Hu X, Zhang F, Fang C, Liu C, Luo S.

Carbohydr Polym. 2016 Oct 20;151:113-118. doi: 10.1016/j.carbpol.2016.05.026. Epub 2016 May 18.

PMID:
27474549
4.

Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology.

Liu Y, Chen J, Luo S, Li C, Ye J, Liu C, Gilbert RG.

Carbohydr Polym. 2017 Nov 1;175:265-272. doi: 10.1016/j.carbpol.2017.07.084. Epub 2017 Jul 31.

PMID:
28917865
5.

Effect of pullulan on the short-term and long-term retrogradation of rice starch.

Chen L, Ren F, Zhang Z, Tong Q, Rashed MM.

Carbohydr Polym. 2015 Jan 22;115:415-21. doi: 10.1016/j.carbpol.2014.09.006. Epub 2014 Sep 16.

PMID:
25439913
6.
7.

Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour.

Philpot K, Martin M, Butardo V Jr, Willoughby D, Fitzgerald M.

J Agric Food Chem. 2006 Jul 12;54(14):5182-90.

PMID:
16819933
8.

Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates.

Niu L, Wu L, Xiao J.

Carbohydr Polym. 2017 Nov 1;175:311-319. doi: 10.1016/j.carbpol.2017.07.070. Epub 2017 Jul 25.

PMID:
28917871
9.

Effects of ripening temperature on starch structure and gelatinization, pasting, and cooking properties in rice (Oryza sativa).

Chun A, Lee HJ, Hamaker BR, Janaswamy S.

J Agric Food Chem. 2015 Apr 1;63(12):3085-93. doi: 10.1021/jf504870p. Epub 2015 Mar 17.

PMID:
25781203
10.

In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology.

Zhang Y, Zhang Y, Li B, Wang X, Xu F, Zhu K, Tan L, Dong W, Chu Z, Li S.

Int J Biol Macromol. 2019 Jan;121:1109-1117. doi: 10.1016/j.ijbiomac.2018.10.075. Epub 2018 Oct 17.

PMID:
30342148
11.

Identification of the main retrogradation-related properties of rice starch.

Lian X, Kang H, Sun H, Liu L, Li L.

J Agric Food Chem. 2015 Feb 11;63(5):1562-72. doi: 10.1021/jf503203r. Epub 2015 Feb 3.

PMID:
25615262
12.

Partial beta-amylolysis retards starch retrogradation in rice products.

Yao Y, Zhang J, Ding X.

J Agric Food Chem. 2003 Jul 2;51(14):4066-71.

PMID:
12822948
13.

Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch.

Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM.

Carbohydr Polym. 2015 Nov 20;133:61-6. doi: 10.1016/j.carbpol.2015.07.006. Epub 2015 Jul 13.

PMID:
26344255
14.

Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup.

Mohamed IO, Babucurr J.

Food Sci Technol Int. 2017 Sep;23(6):550-558. doi: 10.1177/1082013217711344. Epub 2017 May 26.

PMID:
28549408
15.

Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.

Hu XP, Xie YY, Jin ZY, Xu XM, Chen HQ.

Food Chem. 2014 Aug 15;157:373-9. doi: 10.1016/j.foodchem.2014.02.065. Epub 2014 Feb 24.

PMID:
24679793
16.

Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors.

Zhang W, Wang J, Guo P, Dai S, Zhang X, Meng M, Shen S, Zhang A, Dou H.

Food Chem. 2019 Mar 30;277:674-681. doi: 10.1016/j.foodchem.2018.11.033. Epub 2018 Nov 7.

PMID:
30502202
17.

Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature.

Charoenrein S, Udomrati S.

Int J Food Sci. 2013;2013:549192. doi: 10.1155/2013/549192. Epub 2013 Jun 6.

18.

Structural characterization of rice starch in rice cake modified by Thermus scotoductus 4-alpha-glucanotransferase (TS alpha GTase).

Seo NS, Roh SA, Auh JH, Park JH, Kim YR, Park KH.

J Food Sci. 2007 Aug;72(6):C331-6.

PMID:
17995674
19.

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.

Luo D, Li Y, Xu B, Ren G, Li P, Li X, Han S, Liu J.

Food Chem. 2017 Aug 15;229:35-43. doi: 10.1016/j.foodchem.2017.02.058. Epub 2017 Feb 15.

PMID:
28372184
20.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.

Neder-Suárez D, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Alanís-Guzmán MG, Báez-González JG, García-Díaz CL, Núñez-González MA, Lardizábal-Gutiérrez D, Jiménez-Castro JA.

Molecules. 2016 Aug 15;21(8). pii: E1064. doi: 10.3390/molecules21081064.

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