Glycan ester deacylation by TBAOH or TBAF: Regioselectivity vs. polysaccharide structure
Keywords: آمیلوز; Glycan esters; Regioselectivity; Deacylation; TBAF; TBAOH; Amylose;
مقالات ISI آمیلوز (ترجمه نشده)
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Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch
Keywords: آمیلوز; Slowly digestible starch; Resistant starch; 4-α-Glucanotransferase; Amylose; Molecular weight; Chain length
Synthesis and application of immobilized polysaccharide-based chiral stationary phases for enantioseparation by high-performance liquid chromatography
Keywords: آمیلوز; Chiral HPLC; Chiral stationary phase; Immobilization; Cellulose; Amylose
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose
Keywords: آمیلوز; Starch; Amylose; Inclusion complex; Bioactive; Ascorbyl palmitate; Molecular encapsulation;
Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
Keywords: آمیلوز; Amylose; Natural wax; Hydroxyl-PEGylation; Synchrotron-based FTIR; Hydrophobicity; Surface morphology;
Characterization of an amylose-graft-poly(n-butyl methacrylate) copolymer obtained by click chemistry by EPR and SS-NMR spectroscopies
Keywords: آمیلوز; Amylose; Click chemistry; Graft copolymers; MAS NMR; PBMA; Nuclear relaxation times;
Isolation and partial characterization of delayed releasing starches of Colocasia species from Jharkhand, India
Keywords: آمیلوز; Starch; In vitro release; Colocasia; Amylose;
Creation of a high-amylose durum wheat through mutagenesis of starch synthase II (SSIIa)
Keywords: آمیلوز; Starch; Amylose; Wheat; RNA-seq; FSP; flour swelling power; SGP; starch granule protein;
Effects of starch on nitrous acid-induced oxidation of kaempferol and inhibition of α-amylase-catalysed digestion of starch by kaempferol under conditions simulating the stomach and the intestine
Keywords: آمیلوز; Amylopectin; Amylose; Kaempferol-starch complexes; Inhibition of starch digestion; Nitric oxide (NO);
Extraction and chemical characterization of starch from S. lycocarpum fruits
Keywords: آمیلوز; Solanum lycocarpum; Amylose; Crystallinity; Starch characterization;
Grains, starch and protein characteristics of rice bean (Vigna umbellata) grown in Indian Himalaya regions
Keywords: آمیلوز; Rice bean; Grains; Texture; Pasting; Amylose; SDS;
Amylose-directed synthesis of CuS composite nanowires and microspheres
Keywords: آمیلوز; Amylose; CuS; Composite particles; Microspheres and nanowires;
Acid hydrolysis of corn starch genotypes. II. Impact on functional properties
Keywords: آمیلوز; Corn starch genotypes; Acid modification; Hot solution viscosity; Oscillation measurements; Gel strength and transmittance; Starch blends; AM; amylose; ANOVA; analysis of variance; AP; amylopectin; DP; degree of polymerization; HACS; high amylose corn sta
Enantioseparation using ortho- or meta-substituted phenylcarbamates of amylose as chiral stationary phases for high-performance liquid chromatography
Keywords: آمیلوز; Enantioseparation; Chiral recognition; Phenylcarbamate; Amylose; Chiral stationary phase (CSPs); High-performance liquid chromatography (HPLC)
Amylose cardiaque : à propos d’une série de 14 patients, description et facteurs pronostiques
Keywords: آمیلوز; Amylose; Amylose cardiaque; Myélome; PronosticAmyloid; Cardiac amyloidosis; Multiple myeloma; Prognosis
Predicted truly absorbed protein supply to dairy cattle from hulless barley (Hordeum vulgare L.) with altered carbohydrate traits with multi-year samples
Keywords: آمیلوز; Amylose; β-glucan; Hulless and hulled barley; Intestinal digestion; Metabolic characteristics of proteinABCP, truly absorbed bypass protein in the small intestine; AECP, truly absorbed rumen endogenous protein in the small intestine; AMCP, truly absorbed
Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches
Keywords: آمیلوز; Starch; Ozone-oxidation; Ozone generation time; Amylose
Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin
Keywords: آمیلوز; β-Carotene; Amylose; Dextrin; Inclusion complex; Nano-particles; Nano-composites
Effect of altered carbohydrate traits in hulless barley (Hordeum vulgare L.) on nutrient profiles and availability and nitrogen to energy synchronization
Keywords: آمیلوز; Amylose; β-Glucan; Hulless and hulled barley; Rumen degradation; Hourly effective rumen degradation ratioADF, acid detergent fibre; ADL, acid detergent lignin; BCP, bypass crude protein; BNDF, bypass neutral detergent fibre; BST, bypass neutral detergent
Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
Keywords: آمیلوز; Amylose; Gelatinization; Retrogradation; Sweet potato starch; Swelling power; Solubility
Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)
Keywords: آمیلوز; Maize landraces (Zea mays L.); Chemometrics; Starch; Amylose; Viscosity; Solubility; ATR–FTIR
Potentiometric titration for determination of amylose content of starch - A comparison with colorimetric method
Keywords: آمیلوز; Amylose; Auto-titrator; Iodine; Potentiometric; Starch;
Freeze-thaw stability of starches from different botanical sources: Correlation with structural features
Keywords: آمیلوز; AAC; apparent amylose content; APC ratio; amylopectin unit-chain ratio; FTC; freeze-thaw cycle; MLR; multiple linear regression; Starch; Syneresis; Freeze-thaw stability; Amylose; Amylopectin;
Influence of pH and temperature on the rheological properties of aqueous dispersions of starch–sodium palmitate complexes
Keywords: آمیلوز; Starch gel; Rheology; Steam jet cooking; Amylose; Inclusion complex; Thermoreversible gel
L'amylose bronchopulmonaire : à propos de quatre cas
Keywords: آمیلوز; Amylose; Amylose localisée; Amylose pulmonaire; Amyloidosis; Localized amyloidosis; Pulmonary amyloidosis;
Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers
Keywords: آمیلوز; Superabsorbent polymer; Starch; Amylose; Acrylamide;
Banana starch structure and digestibility
Keywords: آمیلوز; Banana; Starch; Amylose; Amylopectin; Fine structure; Physicochemical properties; Digestibility;
Self-assembly of amylose-grafted carboxymethyl cellulose
Keywords: آمیلوز; Amylose; Carboxymethyl cellulose; Chemoenzymatic; Nanofiber; Self-assembly;
Amylose and amylopectin in starch by asymmetric flow field-flow fractionation with multi-angle light scattering and refractive index detection (AF4-MALS-RI)
Keywords: آمیلوز; Starch; Amylose; Amylopectin; AF4-MALS; AF4; asymmetric flow field-flow fractionation; FFF; field-flow fractionation; AMP; amylopectin; AMY; amylose; DMSO; dimethylsulphoxide; MALS; multi-angle light scattering; Mw; weight-average molar mass; Mw/Mn; pol
Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures
Keywords: آمیلوز; Potato starch; Amylose; Fatty acid; Complex; In-vitro digestibility
Effect of annealing on the semicrystalline structure of normal and waxy corn starches
Keywords: آمیلوز; Amylopectin; Amylose; Hydrothermal treatment; Structure;
Amylose content in starches: Toward optimal definition and validating experimental methods
Keywords: آمیلوز; Starch; Amylose; Amylopectin; Chromatography; GPC; Iodine colorimetry; Chain-length distribution
Influence of native starch's properties on starch nanocrystals thermal properties
Keywords: آمیلوز; Starch; Nanocrystals; Botanic origin; Amylose; Thermal properties;
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules
Keywords: آمیلوز; Starch; Granule; Amylase; Amylose; Maize;
Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics
Keywords: آمیلوز; Amylose; Amylopectin; Barley; Starch; NMR; SAXS;
Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources
Keywords: آمیلوز; Amylose; Waxy; Genetic variation; Structural characterization; Cassava
Synthesis of polysaccharide derivatives bearing pyridine N-oxide groups and their use as asymmetric organocatalysts
Keywords: آمیلوز; Amylose; Asymmetric catalysis; Organocatalysis; Polysaccharide; Pyridine N-oxides;
Water effect on the interaction between amylose and amylopectin during retrogradation
Keywords: آمیلوز; Amylose; Amylopectin; Interaction; Retrogradation;
Amylose wrapped halloysite nanotubes
Keywords: آمیلوز; Halloysite nanotubes; Amylose; Supramolecular structure;
Chemoenzymatic synthesis and hydrogelation of amylose-grafted xanthan gums
Keywords: آمیلوز; Amylose; Xanthan gum; Chemoenzymatic; Hydrogel; Ionic liquid;
Influence of heat–moisture treatment and annealing on functional properties of sorghum starch
Keywords: آمیلوز; Sorghum starch; Annealing; Morphological; Thermal; Amylose; Retrogradation
Orthogonal-function spectrophotometry for the measurement of amylose and amylopectin contents
Keywords: آمیلوز; Orthogonal-function spectrophotometry; Amylose; Amylopectin; Colorimetry; Dual-wavelength colorimetry;
Manifestations ostéoarticulaires des amyloses
Keywords: آمیلوز; Amylose; Amylose AL; Amylose ATTR; Bêta2-microglobuline; Syndrome du canal carpien; Polyarthrite pseudorhumatoïdeAmyloidosis; AL Amyloidosis; Transthyretin amyloidosis; β2-microglobulin; Carpal tunnel syndrome; Pseudorheumatoid arthritis
Factor analysis of the functional properties of rice flours from mutant genotypes
Keywords: آمیلوز; Rice flour; Textural properties; Factor analysis; Amylose; Scatter diagram;
Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties
Keywords: آمیلوز; Wheat; Starch; Amylose; Variant Wx protein
Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals
Keywords: آمیلوز; Resistant starch; Amylose; Granola bars; Storage time; Consumer acceptability;
Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches
Keywords: آمیلوز; Amylose; Gamma-irradiation; Potato; Starch; Rheometry; Thermal properties
Modification of surface properties of thin polysaccharide films by low-energy electron exposure
Keywords: آمیلوز; Low-energy electrons; Amylose; Chitosan; Thin films; Wetting properties
Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities
Keywords: آمیلوز; Starch; Iodine vapor; Granule size; Amylose; Amylopectin; Polyiodide complex
Effects of molecular characteristics of tea polysaccharide in green tea on glass transitions of potato amylose, amylopectin and their mixtures
Keywords: آمیلوز; Tea polysaccharide (TPS); Green tea; Molecular characteristics; Amylose; Amylopectin; Glass transitions