Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; V-complex; Stearic acid; X-ray diffraction; Thermal properties;
مقالات ISI نشاسته ذرت بالا آمیلوز (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; Gelatinization behaviours; Glycerol-water mixture; Textural properties;
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; Conjugated linoleic acid (CLA); V-Amylose complex;
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; Guar gum; Whole grain; Fiber composite; Insulin-mediated glucose controlAUC, area under the curve; FC, fiber composite; HAM, high-amylose maize starch; MD, maltodextrin; RS, resistant starch
Keywords: نشاسته ذرت بالا آمیلوز; Normal maize starch; High-amylose maize starch; Starch granule size; Amylopectin molecular structure; Functional properties; AAG; Aspergillus niger amyloglucosidase; DP; degree of polymerization; DSC; differential scanning calorimetry; FACE; fluorophore-a
Keywords: نشاسته ذرت بالا آمیلوز; ANOVA; analysis of variance; CF; cryo-fractured; CM; compression molding; DSC; differential scanning calorimetry; HAMS; high-amylose maize starch; HTT; hydrothermal treatment; NF; non-fractured; NMS; normal maize starch; RH; relative humidity; SEC; size-e
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system
Keywords: نشاسته ذرت بالا آمیلوز; Flavour retention; High-amylose maize starch; X-ray diffraction; Inclusion complex; Flavour fade;
Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch
Keywords: نشاسته ذرت بالا آمیلوز; Starch inclusion complex; High-amylose maize starch; α-Naphthol; Rheology;
Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; OS-starch; Digestibility; CLSM;
Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; Melt-processing; Ultrasonic treatment; Intrinsic viscosity; 1H NMR spectrometry; X-ray diffraction
Formation of elongated starch granules in high-amylose maize
Keywords: نشاسته ذرت بالا آمیلوز; High-amylose maize starch; Amylose-extender mutant; Resistant starch; Starch structure; Long-chain double-helical crystallite; Elongated starch granule; Starch granule formation
Characterization of maize amylose-extender (ae) mutant starches: Part II. Structures and properties of starch residues remaining after enzymatic hydrolysis at boiling-water temperature
Keywords: نشاسته ذرت بالا آمیلوز; Resistant starch; Starch structure; Amylose-extender mutant; High-amylose maize starch; Long-chain double-helical crystallite
New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability
Keywords: نشاسته ذرت بالا آمیلوز; Resistant starch; High-amylose maize starch; Milk desserts; Fibre; Survival analysis; Sensory and consumer responses
Starch-based coatings for colon-specific delivery. Part II: Physicochemical properties and in vitro drug release from high amylose maize starch films
Keywords: نشاسته ذرت بالا آمیلوز; Film coating; Fourier-transform infrared; High-amylose maize starch; In vitro drug release; Modulated differential scanning calorimetry; Swelling; X-ray
Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures
Keywords: نشاسته ذرت بالا آمیلوز; ae-Mutant maize starch; High-amylose maize starch; Resistant starch; Intermediate components; Molecular structure