Keywords: ژلاتین کردن; Bacterial cellulose; Starch; Gelatinisation; Pasting properties; Advanced materials;
مقالات ISI ژلاتین کردن (ترجمه نشده)
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Keywords: ژلاتین کردن; Amaranthus caudatus; Organic starch; Thermal analysis; Physical modification; Gelatinisation;
Keywords: ژلاتین کردن; Starch; Microalgae; Gelatinisation; SAXS; WAXS; DSC;
Keywords: ژلاتین کردن; Pita bread; Chia mucilage; Microstructure; Gelatinisation; Glycemic index;
Keywords: ژلاتین کردن; Staling; Pita bread; Moisture content; Gelatinisation; Amylopectin; Differential scanning calorimetry;
Keywords: ژلاتین کردن; P; potato; C; corn; G%; degree of gelatinisation; Ck; cooking time; Starch digestion; Gelatinisation; Shear rate; Rheology; Amylolysis;
Keywords: ژلاتین کردن; Potato starch; Gelatinisation; Annealing; Amylase; Hydrolysis; Glycaemic index
Keywords: ژلاتین کردن; CF; coarse fraction; MF; middle fraction; FF; fine fractions; JCF; jet mill coarse fraction; WHC; Water Holding Capacity (gH2O/g flour); OHC; Oil Holding Capacity (g oil/ g flour); SP; swelling power (g/g d.m.); SS; soluble solids (g/g d.m.); Gâ²; Storag
Keywords: ژلاتین کردن; Parboiled rice; Hydration; Dehydration; Diffusion; Gelatinisation; Glass transition temperature; Retrogradation
Keywords: ژلاتین کردن; European chestnut; Castanea sativa mill; Starch; Thermal analysis; Hydrolysis; Gelatinisation
Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
Keywords: ژلاتین کردن; Bitter yam; Flour; Gelatinisation; Pasting; Starch;
Composition, morphology and pasting properties of Orchis anatolica tuber gum
Keywords: ژلاتین کردن; Gelatinisation; Gum; Orchis anatolica; Orchidaceae; Pasting; Salep;
Understanding the interaction between wheat starch and Mesona chinensis polysaccharide
Keywords: ژلاتین کردن; Anionic polysaccharide; Gelatinisation; Gelation; Granule swelling; Amylose leaching;
CoRncrete: A corn starch based building material
Keywords: ژلاتین کردن; Corn starch; Construction material; Gelatinisation; Biopolymer; Compressive strength;
An enzymatic method for assessing the degree of gelatinisation in plantain (musa AAB) foods in situ
Keywords: ژلاتین کردن; Gelatinisation; Digestion; Plantain; In situ
Effect of granule organisation on the behaviour of starches in the NMMO (N-methyl morpholine N-oxide) solvent system
Keywords: ژلاتین کردن; Starch; NMMO; Exotherm; Gelatinisation; Dissolution; Precipitation
Optimisation of time/temperature treatment, for heat treated soft wheat flour
Keywords: ژلاتین کردن; Heat treated flour; Baking; Bulk density; Gluten extensibility; Gelatinisation; Viscosity;
DMA thermal analysis of different parts of potato tuber
Keywords: ژلاتین کردن; Potato; DMA; Starch; Gelatinisation; Temperature; Deformation; Cell wall; Frequency; Amplitude; Tissue stability; Swelling;
Devitrification of the amorphous fractions of starch during gelatinisation
Keywords: ژلاتین کردن; Waxy maize starch; Glycerol; Gelatinisation; Heat capacity; Rigid amorphous; TMDSC;
Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches
Keywords: ژلاتین کردن; Canna starch; Gelatinisation; Heat-moisture treatment; Modified starch; Octenyl succinylation; Resistant starch; Slowly digestible starch;
Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): A novel tool to study gelatinisation of purified starches and starch-containing plant materials
Keywords: ژلاتین کردن; Starch; Gelatinisation; Dynamic Mechanical Analysis; DSC; Thermal Analysis;
Structural changes during starch pasting using simultaneous Rapid Visco Analysis and small-angle neutron scattering
Keywords: ژلاتین کردن; Starch; Rheology; Rapid Visco Analysis; Small-angle neutron scattering; Gelatinisation; Pasting
Physico-chemical properties of potato starches
Keywords: ژلاتین کردن; Potato starch; Physico-chemical; Structure; Gelatinisation
Promoting structure formation by high pressure in gluten-free flours
Keywords: ژلاتین کردن; Gluten-free; High pressure; Rheological properties; Lab-on-a-chip; Gelatinisation; Disulphide bonds
Pre-mould processing technique for syntactic foams: Generalised modelling, theory and experiment
Keywords: ژلاتین کردن; Syntactic foam; Hollow microsphere; Gelatinisation; Buoyancy; Manufacture; Starch; Shrinkage; Pre-mould; Mixing; MID; Microsphere size; Model; Volume expansion rate; IBVMS
Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk
Keywords: ژلاتین کردن; Acid gelation; Milk; Starch; Gelatinisation; Pressure treatment; Heat treatment; pH adjustment
Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties
Keywords: ژلاتین کردن; Physicochemical properties; Pasting; Gelatinisation; Crystallinity; Granule morphology; Minerals; Starch;
Effect of thermal processing and storage on digestibility of starch in whole wheat grains
Keywords: ژلاتین کردن; Whole wheat grains; Gelatinisation; Retrogradation; Starch digestibility; Moisture content; DSCAOAC, Association of Official Agricultural Chemists; DSC, Differential scanning calorimetry; dwb, dry weight basis; NMR, Nuclear magnetic resonance; RS, resista
Influence des procédés de cuisson sur la composition nutritionnelle et la digestibilité de la pomme de terre
Keywords: ژلاتین کردن; Amidon; amylopectine; amylose; gélatinisation; index glycémique; pommes de terre; rétrogradation; Amylopectin; amylose; gelatinization; glycemic index; potatoes; retrogradation; starch;
Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems
Keywords: ژلاتین کردن; Wheat flour; Wheat starch; Wheat gluten; High pressure; Gelatinisation; Rheological properties
Effects of different components in skim milk on high-pressure-induced gelatinisation of waxy rice starch and normal rice starch
Keywords: ژلاتین کردن; Starch; High pressure; Gelatinisation; Skim milk; Pasting; Lactose; Minerals; Proteins
Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
Keywords: ژلاتین کردن; Rice starch; β-Glucan; Gelatinisation; Retrogradation; Rheology
Properties of protease-treated maize starches
Keywords: ژلاتین کردن; Starch; Protease; Composition; Gelatinisation; Swelling
Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples
Keywords: ژلاتین کردن; Rice starch; Low-resolution NMR; Proton relaxation times; Swelling; Gelatinisation
Experimental study of rehydration kinetics of potato cylinders
Keywords: ژلاتین کردن; Diffusion coefficient; Gelatinisation; Mass transfer; Potato; Rehydration
DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch
Keywords: ژلاتین کردن; 81.40.Gh; 81.40.Wx; 81.70.Pg; 87.14.Df; 87.15.Zg; 61.82.PvWheat starch; Gamma irradiation; Gelatinisation; Amylose–lipid complex transition; Retrogradation; Differential scanning calorimetry (DSC)
The effect of heating on the thermodynamic characteristics of potato starch
Keywords: ژلاتین کردن; Starch; Granular structure; Crystallinity; Double helices; Polymorphs; Melting enthalpy; Differential Scanning calorimetry; Melting; Gelatinisation
Influence of granule size on the flow behaviour of heated rice starch dispersions in excess water
Keywords: ژلاتین کردن; Starch; Gelatinisation; Rheology; Swelling; Granule size
Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches
Keywords: ژلاتین کردن; Starch; Konjac glucomannan; Gelatinisation; Retrogradation; α-Amylase digestion
Three classes of starch granule swelling: Influence of surface proteins and lipids
Keywords: ژلاتین کردن; Starch granule; Gelatinisation; Starch proteins; Starch lipids; Starch rheology; Amylopectin inclusion complexes
Starch crystal solubility and starch granule gelatinisation
Keywords: ژلاتین کردن; Starch; Polymorphism; Solubility; Phase diagram; Granules; Gelatinisation;