Similar articles for PMID: 31846660

Year	Number of Results
1898	1
1994	1
2001	1
2002	1
2003	2
2005	4
2007	2
2008	2
2009	3
2010	3
2011	3
2012	6
2013	12
2014	13
2015	13
2016	15
2017	17
2018	13
2019	26
2020	66
2021	50
2022	52
2023	19
2024	0

1

Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation.

Gao L, Xia M, Li Z, Wang M, Wang P, Yang P, Gao X, Gao J. Gao L, et al. Int J Biol Macromol. 2020 Feb 15;145:145-153. doi: 10.1016/j.ijbiomac.2019.12.116. Epub 2019 Dec 15. Int J Biol Macromol. 2020. PMID: 31846660

2

Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure.

Gao L, Wang H, Wan C, Leng J, Wang P, Yang P, Gao X, Gao J. Gao L, et al. Int J Biol Macromol. 2020 Aug 1;156:120-126. doi: 10.1016/j.ijbiomac.2020.04.064. Epub 2020 Apr 11. Int J Biol Macromol. 2020. PMID: 32289422

3

Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment.

Yan Y, Feng L, Shi M, Cui C, Liu Y. Yan Y, et al. Food Chem. 2020 Feb 15;306:125589. doi: 10.1016/j.foodchem.2019.125589. Epub 2019 Oct 4. Food Chem. 2020. PMID: 31606629

4

Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches.

Sindhu R, Devi A, Khatkar BS. Sindhu R, et al. J Food Sci Technol. 2019 May;56(5):2480-2489. doi: 10.1007/s13197-019-03725-6. Epub 2019 Mar 18. J Food Sci Technol. 2019. PMID: 31168130 Free PMC article.

5

Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.

Gao J, Kreft I, Chao G, Wang Y, Liu X, Wang L, Wang P, Gao X, Feng B. Gao J, et al. Food Chem. 2016 Jan 1;190:552-558. doi: 10.1016/j.foodchem.2015.05.122. Epub 2015 May 30. Food Chem. 2016. PMID: 26213009

6

Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.

Sun Q, Han Z, Wang L, Xiong L. Sun Q, et al. Food Chem. 2014 Feb 15;145:756-64. doi: 10.1016/j.foodchem.2013.08.129. Epub 2013 Sep 7. Food Chem. 2014. PMID: 24128541

7

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment.

Zhang B, Saleh ASM, Su C, Gong B, Zhao K, Zhang G, Li W, Yan W. Zhang B, et al. J Food Sci. 2020 Dec;85(12):4215-4224. doi: 10.1111/1750-3841.15528. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190270

8

Development of oxidised and heat-moisture treated potato starch film.

Zavareze Eda R, Pinto VZ, Klein B, El Halal SL, Elias MC, Prentice-Hernández C, Dias AR. Zavareze Eda R, et al. Food Chem. 2012 May 1;132(1):344-50. doi: 10.1016/j.foodchem.2011.10.090. Epub 2011 Nov 4. Food Chem. 2012. PMID: 26434300 Free article.

9

The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch.

Xu M, Saleh ASM, Gong B, Li B, Jing L, Gou M, Jiang H, Li W. Xu M, et al. Food Res Int. 2018 Sep;111:324-333. doi: 10.1016/j.foodres.2018.05.052. Epub 2018 May 22. Food Res Int. 2018. PMID: 30007693

10

Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture.

Sun Q, Dai L, Nan C, Xiong L. Sun Q, et al. Food Chem. 2014 Jan 15;143:54-9. doi: 10.1016/j.foodchem.2013.07.113. Epub 2013 Jul 29. Food Chem. 2014. PMID: 24054212

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