Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hyesook S. Lim"'
Publikováno v:
Food Chemistry. 119:1189-1194
Waxy rice amylodextrins substituted with 2-octen-1-ylsuccinic acid (OSA) were prepared by heating a dried mixture of waxy rice starch and OSA (3% OSA based on starch solids) at 130–150 °C and pH 3–5 for 1–3 h. The effects of the heating condit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf14dded2be89208731560d79e63421
https://doi.org/10.1016/j.foodchem.2009.08.036
https://doi.org/10.1016/j.foodchem.2009.08.036
Autor:
Hyesook S. Lim, Ganesan Narsimhan
Publikováno v:
LWT - Food Science and Technology. 39:344-350
Pasting and rheological behavior of pastes made from different commercial soy proteins and starches were investigated for the development of soy protein-based pudding system. Commercial starch Novation ® 2300 and soy protein concentrate Alpha ® 581
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6683c76bb51631405959a1d3f00c313b
https://doi.org/10.1016/j.lwt.2005.02.016
https://doi.org/10.1016/j.lwt.2005.02.016
Publikováno v:
Journal of Cereal Science. 43:353-359
The effect of partial gelatinization and retrogradation on in vitro enzymatic digestibility of waxy rice starch was investigated, and the relationship between the residual crystallinity and digestibility measured. An aqueous dispersion of starch (5%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::474066aae6421e7a5f20e8ddf82d4804
https://doi.org/10.1016/j.jcs.2005.12.001
https://doi.org/10.1016/j.jcs.2005.12.001
Publikováno v:
Journal of Applied Glycoscience. 53:281-286
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulose (CMC), and xanthan was investigated. Waxy maize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35f10883603d8ada89ef5185ebddbc48
https://doi.org/10.5458/jag.53.281
https://doi.org/10.5458/jag.53.281
Publikováno v:
Starch - Stärke. 57:262-267
The molecular structure of corn starches different in amylose content (waxy, normal, and high-amylose) was analyzed in 90% dimethyl sulfoxide (DMSO) solution by refractive index (RI) and multi-angle laser light scattering (MALLS) detectors. The starc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec5c204181c2d974aa50d960f8ff1649
https://doi.org/10.1002/star.200400365
https://doi.org/10.1002/star.200400365
Publikováno v:
Cereal Chemistry Journal. 78:267-271
Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening-free cakes were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b40211906699559bd5573576ae94203
https://doi.org/10.1094/cchem.2001.78.3.267
https://doi.org/10.1094/cchem.2001.78.3.267
Publikováno v:
Cereal Chemistry Journal. 77:309-314
The mechanical behavior of cowpea starch gels (10%, w/v) at small and large deformations were investigated in comparison with acorn, corn, and potato starches in storage at 4°C for seven days. The rapid viscograms of starch paste (7%, w/v) revealed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2136597316d5b7e86a5646efce0994f8
https://doi.org/10.1094/cchem.2000.77.3.309
https://doi.org/10.1094/cchem.2000.77.3.309
Publikováno v:
Starch - Stärke. 51:120-125
Protein extraction solutions such as aqueous solutions of sodium hydroxide (0.1 and 0.2 %), sodium lauryl sulfate (SLS, 1.2 %) containing sodium sulfite (0.12 %), and dodecylbenzene sulfonate (DoBS, 1.2 %) containing sodium sulfite (0.12 %) were comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23b1262228493d9732436e9c0920e26c
https://doi.org/10.1002/(sici)1521-379x(199904)51:4<120::aid-star120>3.0.co
https://doi.org/10.1002/(sici)1521-379x(199904)51:4<120::aid-star120>3.0.co