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Annealing of normal, low and high amylose starches extracted from barley cultivars grown under different environmental conditions

Carbohydrate polymers, 2004-06, Vol.56 (2), p.157-168

2004

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Thermodynamic and structural properties of starches extracted from potatoes grown at different environmental temperatures

Carbohydrate polymers, 2002-08, Vol.49 (3), p.271-279

2002

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Structure and thermodynamic melting parameters of wheat starches with different amylose content

Journal of thermal analysis and calorimetry, 2003, Vol.74 (3), p.681-695

2003

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The relationship between thermodynamic and structural properties of low and high amylose maize starches

Carbohydrate polymers, 2001, Vol.44 (2), p.151-160

2001

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Structure of starches extracted from near-isogenic wheat lines Part II. Molecular organization of amylopectin clusters

Journal of thermal analysis and calorimetry, 2007, Vol.87 (2), p.575-584

2007

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Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends

Carbohydrate polymers, 2007-04, Vol.68 (3), p.387-396

2007

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Influence of growth temperature on the structure and thermodynamic parameters of barley starches

Carbohydrate polymers, 2003-03, Vol.51 (4), p.407-415

2003

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Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures

Carbohydrate polymers, 1992, Vol.18 (2), p.119-124

1992

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Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

Carbohydrate research, 2004-11, Vol.339 (16), p.2683-2691

2004

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The influence of heating rate and annealing on the melting thermodynamic parameters of some cereal starches in excess water

Die Stärke, 1999-12, Vol.51 (11-12), p.422-429

1999

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Structure of starches extracted from near isogenic wheat lines: Part I. Effect of different GBSS I combinations

Journal of thermal analysis and calorimetry, 2006-11, Vol.86 (2), p.291-301

2006

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Estimation of contributions of hydration and glass transition to heat capacity changes during melting of native starches in excess water

Die Stärke, 1998, Vol.50 (4), p.141-147

1998

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Role of maltodextrin in promoting structure formation in extruded soya isolate

Carbohydrate polymers, 1991, Vol.15 (3), p.243-253

1991

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Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Carbohydrate research, 2005-01, Vol.340 (1), p.75-83

2005

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Phase state of starch gels at different water contents

Carbohydrate polymers, 1995, Vol.26 (1), p.43-46

1995

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An NMR study of structure formation in maltodextrin systems

Carbohydrate polymers, 1989, Vol.11 (2), p.139-146

1989

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Structure formation in systems containing amylose, amylopectin, and their mixtures

Carbohydrate polymers, 1992, Vol.18 (1), p.27-34

1992

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Effects of annealing on the polymorphic structure of starches from sweet potatoes ( Ayamurasaki and Sunnyred cultivars) grown at various soil temperatures

Carbohydrate research, 2004-04, Vol.339 (6), p.1093-1098

2004

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Expansion ratio of extrudates prepared from potato starch — soybean protein mixtures

Carbohydrate polymers, 1995, Vol.26 (3), p.215-218

1995

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Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends

Carbohydrate polymers, 2007, Vol.68 (3), p.387-396

2007

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Structure of starches extracted from near isogenic wheat lines

Journal of thermal analysis and calorimetry, 2006-11, Vol.86 (2), p.291-301

2006

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Structure of starches extracted from near isogenic wheat lines. Part I. Effect of different GBSS I combinations

Journal of thermal analysis and calorimetry, 2006, Vol.86 (2), p.291-301

2006

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Annealing of starches from potato tubers grown at different environmental temperatures. Effect of heating duration

Carbohydrate polymers, 2004-07, Vol.56 (3), p.367-370

2004

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The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances

Carbohydrate polymers, 1992, Vol.18 (3), p.165-169

1992

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Structure of starches extracted from near-isogenic wheat lines: Part 2. Molecular organization of amylopectin clusters

Journal of thermal analysis and calorimetry, 2007-01, Vol.87 (2), p.575-584

2007

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Annealing of normal, low and high amylose starches extracted from barley cultivars grown under different environmental conditions

Thermodynamic and structural properties of starches extracted from potatoes grown at different environmental temperatures

Structure and thermodynamic melting parameters of wheat starches with different amylose content

The relationship between thermodynamic and structural properties of low and high amylose maize starches

Structure of starches extracted from near-isogenic wheat lines Part II. Molecular organization of amylopectin clusters

Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends

Influence of growth temperature on the structure and thermodynamic parameters of barley starches

Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures

Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content

The influence of heating rate and annealing on the melting thermodynamic parameters of some cereal starches in excess water

Structure of starches extracted from near isogenic wheat lines: Part I. Effect of different GBSS I combinations

Estimation of contributions of hydration and glass transition to heat capacity changes during melting of native starches in excess water

Role of maltodextrin in promoting structure formation in extruded soya isolate

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Phase state of starch gels at different water contents

An NMR study of structure formation in maltodextrin systems

Structure formation in systems containing amylose, amylopectin, and their mixtures

Effects of annealing on the polymorphic structure of starches from sweet potatoes ( Ayamurasaki and Sunnyred cultivars) grown at various soil temperatures

Expansion ratio of extrudates prepared from potato starch — soybean protein mixtures

Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends

Structure of starches extracted from near isogenic wheat lines

Structure of starches extracted from near isogenic wheat lines. Part I. Effect of different GBSS I combinations

Annealing of starches from potato tubers grown at different environmental temperatures. Effect of heating duration

The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances

Structure of starches extracted from near-isogenic wheat lines: Part 2. Molecular organization of amylopectin clusters

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