نتائج البحث

Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies.

• Authors : Moon Y; Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.; Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea.

Subjects: Triticum*/Triticum*/Triticum*/chemistry ; Amylose*/Amylose*/Amylose*/chemistry ; Flour*/Flour*/Flour*/analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2025 Jun 17; Vol. 30 (12). Date of Electronic Publication: 2025 Jun 17.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide.

• Authors : Liu Y; Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China.

Subjects: Tamarindus*/Tamarindus*/Tamarindus*/chemistry ; Polysaccharides*/Polysaccharides*/Polysaccharides*/chemistry ; Seeds*/Seeds*/Seeds*/chemistry

• Source: Molecules (Basel, Switzerland) [Molecules] 2024 Jun 03; Vol. 29 (11). Date of Electronic Publication: 2024 Jun 03.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Rheology and tribology of starch + κ-carrageenan mixtures.

• Authors : You KM; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK.; Murray BS

Subjects: Rheology*; Carrageenan/Carrageenan/Carrageenan/*chemistry ; Starch/Starch/Starch/*chemistry

• Source: Journal of texture studies [J Texture Stud] 2021 Feb; Vol. 52 (1), pp. 16-24. Date of Electronic Publication: 2020 Nov 21.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603

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Understanding relations between rheology, tribology, and sensory perception of modified texture foods.

• Authors : Sharma M; Department of Food Science, University of Guelph, Guelph, Ontario, Canada.; Pondicherry KS

Subjects: Sensation* ; Starch*; Perception

• Source: Journal of texture studies [J Texture Stud] 2022 Jun; Vol. 53 (3), pp. 327-344. Date of Electronic Publication: 2021 Dec 30.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603

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Rheology of starch dispersions at high temperatures.

• Authors : Ahuja A; TA Instruments-Waters LLC, New Castle, Delaware, USA.; Lee R

Subjects: Hot Temperature* ; Rheology*; Starch/Starch/Starch/*chemistry

• Source: Journal of texture studies [J Texture Stud] 2020 Aug; Vol. 51 (4), pp. 575-584. Date of Electronic Publication: 2020 Feb 28.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603

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Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings.

• Authors : Torres-Álvarez, Cynthia¹ (AUTHOR); García-Alanís, Karla G.² (AUTHOR); Amaya-Guerra, Carlos A.^2,3 (AUTHOR)

• Source: Polysaccharides (2673-4176). Jun2025, Vol. 6 Issue 2, p51-N.PAG. 14p.

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Molecular Structure and Properties of Resistant Dextrins from Potato Starch Prepared by Microwave Heating.

• Authors : Kapusniak K; Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland.; Wojcik M

Subjects: Solanum tuberosum*/Solanum tuberosum*/Solanum tuberosum*/chemistry ; Microwaves* ; Dextrins*/Dextrins*/Dextrins*/chemistry

• Source: International journal of molecular sciences [Int J Mol Sci] 2024 Oct 18; Vol. 25 (20). Date of Electronic Publication: 2024 Oct 18.Publisher: MDPI Country of Publication: Switzerland NLM ID: 101092791 Publication Model: Electronic Cited Medium: Internet ISSN: 1422-0067

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Thermoplastic Starch with Maltodextrin: Preparation, Morphology, Rheology, and Mechanical Properties.

• Authors : Rana, Lata¹ (AUTHOR) ; Kouka, Saffana¹ (AUTHOR) ; Gajdosova, Veronika¹ (AUTHOR)

• Source: Materials (1996-1944). Nov2024, Vol. 17 Issue 22, p5474. 18p.

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Shear and extensional rheology of commercial thickeners used for dysphagia management.

• Authors : Waqas MQ; SP - Food and Biosciences, Soft Materials Science, Gothenburg, Sweden.; Department of Materials and Manufacturing Technology, Chalmers University of Technology, Gothenburg, Sweden.

Subjects: Models, Biological*; Deglutition/Deglutition/Deglutition/*physiology ; Food Additives/Food Additives/Food Additives/*chemistry

• Source: Journal of texture studies [J Texture Stud] 2017 Dec; Vol. 48 (6), pp. 507-517. Date of Electronic Publication: 2017 May 02.Publisher: Wiley Country of Publication: England NLM ID: 0252052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1745-4603

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New Derivatives of Modified Starch for Food Technology.

• Authors : Konował E; Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.; Sulej-Chojnacka J

Subjects: Starch*/Starch*/Starch*/chemistry ; Starch*/Starch*/Starch*/analogs & derivatives; Hydrolysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2024 Jul 12; Vol. 29 (14). Date of Electronic Publication: 2024 Jul 12.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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