Keywords: Dextran; Bread quality; Dough rheology; Retrogradation; Dextran (PubChem CID: 4125253); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207);
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Keywords: Dextran (PubChem CID: 4125253); Starch (PubChem CID: 24836924); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Dextran; Weight-average molecular weight; Bread quality; Pasting property; Rheology;
Keywords: Amylose leaching; Response surface; Leaching temperature; Starch concentration; Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Maize starch (PubChem CID: 24836924); Water (PubChem CID: 962);
Keywords: Rice starch; Pullulan; Microstructure; Digestibility; Starch (PubChem CID: 24836924); Pullulan (PubChem CID: 92024139); Glucose (PubChem CID: 5793); Water (PubChem CID: 962); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207);
Keywords: Starch (PubChem CID: 24836924); Pullulan (PubChem CID: 92024139); Water (PubChem CID: 962); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Pullulan; Rice starch gel; Water distribution; Microstructure; Textural properties;
Keywords: Starch; Carvacrol; Propylene glycol; Konjac glucomannan; Inclusion complex; Partition; Carvacrol (PubChem CID: 10364); Propylene glycol (PubChem CID: 1030); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Water (PubChem CID: 962);
Keywords: Starch; Carvacrol; Konjac glucomannan; Freeze-thaw stability; Image processing; Trapping; Carvacrol (PubChem CID: 10364); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Water (PubChem CID: 962);
Keywords: amylose; Leaching; Crystal melting; Starch fractionation; amylose (PubChem CID: 53477771); amylopectin (PubChem CID: 439207); maize starch (PubChem CID: 24836924); water (PubChem CID: 962);
Keywords: Rice; Starch; Organic; Conventional; Pasting; Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Starch (PubChem CID: 24836924); Urea (PubChem CID: 20994); Muriate of potash (PubChem CID: 4873); Diammonium phosphate (PubChem CID: 24540; P
Keywords: Pullulan; Rice starch; Retrogradation; Thermal properties; X-ray diffraction; Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); Water (PubChem CID: 962);
Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD
Keywords: Fried starchy samples; External oil content; ATR-FTIR; XRD; Quantitative analysis; Starch (PubChem CID: 24836924); Waxy starch (PubChem CID: 86278134); Water (PubChem CID: 962); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); n-Hexane
Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR
Keywords: Starch (PubChem CID: 24836924); Waxy starch (PubChem CID: 86278134); Water (PubChem CID: 962); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); MnCl2·4H2O (PubChem CID: 643989) (Please note that oil is not a specific chemical, it is th
Tuning the functionalization degree of amylose and amylopectin with photochromic spiropyran by CuAAc reaction
Keywords: Starch; Photochromic materials; CuAAc; Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207); 3â²,3'-dimethyl-6-nitro-1'-prop-2-ynylspiro[chromene-2,2'-indole] (PubChem CID: 102433038); Propargyl alcohol (PubChem CID: 7859);
Crystallite orientation maps in starch granules from polarized Raman spectroscopy (PRS) data
Keywords: Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207)DP, degree of polymerization; CARS, coherent anti-Stokes Raman scattering; FWHM, Full width at half maximum; SR, synchrotron radiationPolarized Raman spectroscopy; Starch granules; Amylose