Keywords: آمیلوز; Starch pastes; Amylose; High-power ultrasound; Viscosity; Hydrodynamic radius;
مقالات ISI آمیلوز (ترجمه نشده)
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Keywords: آمیلوز; Phaseolus vulgaris; Vigna unguiculata; In vitro digestibility; Amylose; Amylopectin;
Keywords: آمیلوز; Rice; Hardness; Stickiness; Size exclusion chromatography; Amylose; Amylopectin; Sensory properties
Keywords: آمیلوز; Starch modification; Starch reactivity; Amylose; Amylopectin; Intermediate chains; Fluorescence reagent;
Keywords: آمیلوز; Starch granules; Amylose; In vitro digestion; Size-exclusion chromatography; X-ray diffractometry; Scanning electron microscopyCLD, chain length distribution; DP, degree of polymerization; DSC, differential scanning calorimetry/calorimeter; RDS, rapidly d
Keywords: آمیلوز; Amylose; Fatty acids; V-amylose inclusion complexes; Morphology; Oxidative stability; Enzymic hydrolysis
Keywords: آمیلوز; Amylose; Bioplastics; Crystallinity; Mechanics; Rheology; Thermoplastic starch
Keywords: آمیلوز; Amylose; Amylopectin; Pasting profile
Keywords: آمیلوز; amylose; Leaching; Crystal melting; Starch fractionation; amylose (PubChem CID: 53477771); amylopectin (PubChem CID: 439207); maize starch (PubChem CID: 24836924); water (PubChem CID: 962);
Keywords: آمیلوز; Starch; Acid hydrolysis; Amylose; Barley; Lintnerization; Crystalline polysaccharides;
Keywords: آمیلوز; Octenylsuccinic starch (OSA); OSA group distribution; Amylose; Amylopectin;
Keywords: آمیلوز; 2D; two-dimensional; AF4; asymmetrical flow field-flow fractionation; AFM; atomic force microscopy; AMP; amylopectin; AMY; amylose; API; active pharmaceutical ingredients; AUC; analytical ultracentrifugation; BHT; butylated hydroxytoluene; BSA; bovine ser
Keywords: آمیلوز; Starch; Amylose; Microplate; Cereals;
Keywords: آمیلوز; Starch; Wheat endogenous lipids; Lipases; Amylose-lipid inclusion complexes; Swelling behaviour; AM; amylose; AM-L; amylose-lipid inclusion; AP; amylopectin; C*; close packing concentration; CHL; carbohydrate leaching; DATEM; diacetyl tartaric esters of m
Keywords: آمیلوز; Rice; Flour; Amylose; Resistant starchD0, initial digested starch; GI, glycaemic index; GT, gelatinisation temperature; ΔH, gelatinisation enthalpy; K, starch digestion rate constant; RS, resistant starch
Keywords: آمیلوز; DMTA; DSC; Gelatinization; Amylose; Amylopectin; Melting;
Keywords: آمیلوز; Starch; Amylose; Poly(vinyl alcohol); PVOH; Palmitic acid; Inclusion complex
Keywords: آمیلوز; Maize flour; Starch; Glycerol; Swelling; Amylose; Crystallinity
Keywords: آمیلوز; Starch; Amylose; Oleic acid; Spherulite; Inclusion complex; Steam jet cooking; Nanoparticles;
Keywords: آمیلوز; Rice; Amylose; Gelatinization; Supra-molecular structure; Digestibility;
Keywords: آمیلوز; Chestnut; Starch; Morphology; Amylose; Functional properties
Keywords: آمیلوز; Amylose; Amylopectin; Starch intermediate material; Fluorescent probe; Size-exclusion chromatography; Starch modification;
Keywords: آمیلوز; α-Amylase; Diabetes; Amylose; Amylopectin; PolyphenolDNS, 3,5-Dinitrosalicylic acid; EGCG, (-)-epigallocatechin gallate; PBS, phosphate buffer saline; SPE, solid phase extraction; SGLT1, sodium dependent glucose transporter type 1; GLUT2, glucose transpor
Keywords: آمیلوز; 1-Ethyl-3-methylimidazolium acetate (PubChem CID: 11658353); Starch; Lubrication; Ionic liquid; Amylose; Boundary friction; Suspension;
Keywords: آمیلوز; Malus domestica; Starch; Starch pattern index; Ethylene; Maturity; Amylose;
Keywords: آمیلوز; Amylopectin; Amylose; Amylose Extender; Digestibility; High amylose; Starch structure;
Keywords: آمیلوز; Green banana starch; In vitro digestion; Amylose; Crystallinity; Amylopectin; Iodine (PubChem CID; 807); Sodium acetate (PubChem CID; 517045); Acetic acid PubChem CID; 176); Sodium hydroxide (PubChem CID; 14798); Potassium iodide (PubChem CID; 4875);
Keywords: آمیلوز; Quality; Protein; Maize; Storage; Starch; Amylose
Keywords: آمیلوز; Potato starch; Heat-moisture treatment; Aggregation structure; Amylose; Phosphate monoester;
Keywords: آمیلوز; Amylose; Asymmetric reaction; Cellulose; Chiral auxiliary; Polysaccharides;
Keywords: آمیلوز; Amylose; Microwave chemistry; Inclusion;
Keywords: آمیلوز; Starch; Chain-length distribution; Dimethyl sulfoxide; Amylose; Fluorophore-assisted carbohydrate electrophoresis (FACE); Size-exclusion chromatography (SEC); APTS; 8-aminopyrene-1,3,6,trisulfonate; CLD; chain-length distribution; DMSO; dimethyl sulfoxide
Keywords: آمیلوز; Superabsorbent copolymer; Starch; Microstructure; Amylose; Graft;
Keywords: آمیلوز; Amylolysis; Amylose; Amylopectin; Starch; Structure; Sub-gelatinization;
Keywords: آمیلوز; Starch; Amylose; Metal ion; Induced-assembly;
Keywords: آمیلوز; Rice starch; Amylose; Acetylation; Degree of substitution; Acetyl groups;
Keywords: آمیلوز; Rice starch; Flour; Amylose; Physicochemical properties; Raman spectroscopy
Keywords: آمیلوز; Extrusion; Anthocyanin; Grape; Amylose; Wheat flour
Keywords: آمیلوز; Starch; Cold swelling; V-type crystallinity; X-ray diffraction; Polarized optical microscopy; Differential scanning calorimetry; AP; amylopectin; AM; amylose; AML; amylose-lipid inclusion complex; CHL; carbohydrate leaching; TC(V); conclusion temperature
Keywords: آمیلوز; Cellulose; Amylose; Single selector; Biselector; Composite CSP; High-performance liquid chromatography
Keywords: آمیلوز; Branching; Size-exclusion chromatography; Starch; Amylose; Amylopectin; Intermediate components;
Keywords: آمیلوز; Rice noodle; Glycaemic index; Amylose; Resistant starch; Starch;
Keywords: آمیلوز; Amylose; Amylopectin; Rice bran; Starch film; Storage; Microstructure;
Keywords: آمیلوز; Barley; Fatty acids; RVA; Amylose; Pasting; Starch;
Keywords: آمیلوز; AGTases; alpha-glucanotransferases; 4αGT; 4-α-glucanotransferase (amylomaltase); BE; branching enzyme; CGTase; cyclodextrin glucanotransferase; GI; Glycemic Index; Amylopectin; Amylose; Enzyme; Glycoside hydrolase; Prebiotics; Resistant starch;
Keywords: آمیلوز; Amylose; Amylopectin; Inclusion complex; Starch gel; Rheology; Steam jet cooking;
Keywords: آمیلوز; Amylose; Complex; GMC; Heat treatment;
Keywords: آمیلوز; AM; amylose; AP; amylopectin; asGWD potato starch; antisense glucan water dikinase; BE; branching enzyme; DM; dry matter; DSC; differential scanning calorimetry; GPC; gel-permeation chromatography; LD; limit dextrins; WAXS; wide angle X-ray scattering; St
Keywords: آمیلوز; Amylose; Carboxymethyl cellulose; Supramolecular film; Inclusion complex; Enzymatic polymerization;
Keywords: آمیلوز; Gelatinization; Corn starch; Viscosity model; Amylose; Amylopectin; Nonlinear kinetic parameter estimation; Pasting curve; Mixer viscometry; Labview; Brookfield viscometer; Nonisothermal; Inverse problem; Rheology; Rapid visco analyzer (RVA);