Keywords: نشاسته سیب زمینی; Potato starch; Gelation; Sucrose; Rheology; Sol-gel; Viscoelastic behavior; Fractional derivative rheological model;
مقالات ISI نشاسته سیب زمینی (ترجمه نشده)
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Keywords: نشاسته سیب زمینی; Starch; Multi-scale structures; Potato starch; Cassava starch; Fractions; Granule size;
Keywords: نشاسته سیب زمینی; Processed cheese; Pre-cooked cheese; Starch; Microstructure; Mechanical property; TS; tapioca starch; PS; potato starch; PC1; pre-cooked cheese produced at 1000Â rpm, 10Â min; PC2; pre-cooked cheese produced at 1000Â rpm, 30Â min; NPC1; processed cheese a
Keywords: نشاسته سیب زمینی; Potato starch; Amylose-n-octanol complex; Ethanol solution; Relative crystallinity (RC); Particle morphology; Fourier transform infrared spectroscopy;
Keywords: نشاسته سیب زمینی; HMT; heat-moisture treatment; PS (control); native potato starch; SS; superheated steam; PS-100PS-120, PS-140, and PS-160; represent the PS treated by 100, 120, 140 and 160â¯Â°C of SS for 1â¯h respectively; SEM; scanning electron microscopy; PLM; polari
Keywords: نشاسته سیب زمینی; Dynamic rheological test; Starch microstructure; Steady rotational test; Potato starch;
Keywords: نشاسته سیب زمینی; Potato starch; Guar gum; Biodegradable polymer; Response surface methodology; FE-SEM; XRD;
Keywords: نشاسته سیب زمینی; Buckwheat starch; Potato starch; Swelling; Transmittance;
Keywords: نشاسته سیب زمینی; Potato starch; Polyvinyl alcohol; Rosin; Melt mixing; Polymer blend;
Keywords: نشاسته سیب زمینی; Biopolymer; Nanodiamonds; Potato starch; Catechol detection; Biosensing; Tap and river water sample;
Keywords: نشاسته سیب زمینی; Potato starch; Reduced graphene oxide; ZnO-RGO; Antibacterial activity;
Keywords: نشاسته سیب زمینی; Potato starch; Glucose delivery; Starch digestion; Insulin sensitivity; Fat accumulation;
Keywords: نشاسته سیب زمینی; AAC; apparent amylose content; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimetry; HD; hardness; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; R%; percentage of retrogradation; RVA;
Keywords: نشاسته سیب زمینی; Microwave; Functional properties; Gel rheology; Potato starch; Rice starch;
Keywords: نشاسته سیب زمینی; Hydrochloric acid (PubChem CID: 313); Sodium acetate (PubChem CID: 517045); Dimethyl sulfoxide (PubChem CID: 679); Sulfuric acid (PubChem CID: 1118); Acetic acid (PubChem CID: 176); Sodium cyanoborohydride (PubChem CID: 20587905); Phenol (PubChem CID: 996
Keywords: نشاسته سیب زمینی; Radio frequency; Microwave; Potato starch; Morphological structure; Thermal properties;
Keywords: نشاسته سیب زمینی; Potato starch; Glutenin; Gliadin; Gelatinization; Rheological property; Leached amylose; Confocal laser scanning microscopy;
Keywords: نشاسته سیب زمینی; X-ray scattering; Structural analysis; Carbohydrate polymers; Protein; Synthetic compounds; Simultaneous performance; SAXS; small angle X-ray scattering; SXD; synchrotron X-ray diffraction; WAXS; wide-angle X-ray scattering; SEM; scanning electronic micro
Keywords: نشاسته سیب زمینی; DMS; maize starch with debranching treatment; DPS; potato starch with debranching treatment; DSC; differential scanning calorimeter; HMS; maize starch with hydrothermal treatment; HPS; potato starch with hydrothermal treatment; NMS; native maize starch; N
Keywords: نشاسته سیب زمینی; WMS; waxy maize starch; RMS; regular maize starch; GMS; Gelose 50 high amylose maize starch; PS; potato starch; SAXS; small-angle X-ray scattering; WAXS; wide-angle X-ray scattering; Hydration; Starch; Crystalline structure; Crystals; Crystallinity;
Keywords: نشاسته سیب زمینی; Potato starch; Vanillic acid; Resistant starch; Antioxidant activity;
Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave
Keywords: نشاسته سیب زمینی; Potato starch; Paste structure; Refrigerated storage; Retrogradation; Gastro-small intestinal digestion in vitro; Microwave reheating;
Keywords: نشاسته سیب زمینی; Induced electric field; Potato starch; Acid hydrolysis; Crystallinity; Molecular weight;
Keywords: نشاسته سیب زمینی; Mid-high moisture food; Uniformity; Electromagnetic distribution; RF; Potato starch; Simulation;
Keywords: نشاسته سیب زمینی; Potato starch; Rice starch; Microwave-absorbing properties; Non-additive response;
Keywords: نشاسته سیب زمینی; Potato starch; Thymol; Polysorbate; Antioxidant; Antibacterial;
Keywords: نشاسته سیب زمینی; Potato starch; Hydroxypropyl potato starch; Electrochemical recognition; Tryptophan isomers; Temperature dependent
Keywords: نشاسته سیب زمینی; needles; coniferous; heat insulation; potato starch;
Keywords: نشاسته سیب زمینی; Potato starch; Alkylation; Benzo[a]pyrene; Surfactant; Potato starch (PubChem SID: 135306210); Sodium hydroxide (PubChem CID: 14798); Dimethyl sulfoxide (PubChem CID: 679); Benzo[a]pyrene (PubChem CID: 2336); 2-Octen-1-ylsuccinic anhydride (PuBChem CID: 5
Keywords: نشاسته سیب زمینی; Amylose; Inclusion complex; Potato starch; Pullulanase; ZincW–Zn, zinc content; C–Zn, zinc conversion; URPA, uncomplexed retrograded potato amylose; 13C CP/MAS NMR13, C cross-polarization/magic angle spinning nuclear magnetic resonance; XPS, X-ray photoel
Keywords: نشاسته سیب زمینی; Potato starch; Nanoparticles; Fabrication; Starch films; Properties
Keywords: نشاسته سیب زمینی; Potato starch; Oleic acid; Esterification; Immobilised lipase; 1-Butyl-3-methylimidazolium chloride
Keywords: نشاسته سیب زمینی; Potato starch; Induced electric field; Crystal structure; Physicochemical properties;
Keywords: نشاسته سیب زمینی; Glass transition; Calcium chloride; Potato starch; High-solid systems; Anti-plasticizing effect;
Keywords: نشاسته سیب زمینی; Apple pomace; Oat; Extrusion; Antioxidants; Cereal; Polyphenols; ECP; Extrusion-cooking process; OF; Oat flour; AP; Apple pomace; PS; Potato starch; UM; Unprocessed mixture; HPLC; High-performance liquid chromatography; DPPHË; 2,2-diphenyl-1-picrylhydraz
Keywords: نشاسته سیب زمینی; Potato starch; Dielectric drying; Structure; Morphologic characteristics; Processability;
Keywords: نشاسته سیب زمینی; Charge-carrying amino acids; Potato starch; Swelling power; Gelatinization; Retrogradation;
Keywords: نشاسته سیب زمینی; Carbonyl; Carboxyl; Films; Oxidation; Potato starch;
Keywords: نشاسته سیب زمینی; Asymmetric supercapacitor; Potato starch; Carbon microspheres; hydrothermal process; Supercapacitive performances
Keywords: نشاسته سیب زمینی; Potato starch; Phenyl methacrylate; Graft copolymerization; Potassium persulfate; Physico-chemical properties;
Keywords: نشاسته سیب زمینی; Starch; Glucose; Viscosity; Fibre; Rheology; Amylolysis; RDS; rapidly digested starch; SDS; slowly digestible starch; RS; resistant starch; P; potato starch; C; corn starch; WF600; WF600 wheat fibre; Pr; Prolux wheat fibre; W; wood fibre; Ab; Kellogg's Al
Keywords: نشاسته سیب زمینی; Potato starch; Retrogradation; Cross-linking with adipic acid;
Keywords: نشاسته سیب زمینی; Edible films; Potato starch; Lactoferrin; Lysozyme; Bioactive properties;
Keywords: نشاسته سیب زمینی; Potato starch; Outer shell; Blocklets; Granule architecture; SEM;
Keywords: نشاسته سیب زمینی; Potato starch; Gelatinisation; Annealing; Amylase; Hydrolysis; Glycaemic index
Keywords: نشاسته سیب زمینی; Potato starch; Retrogradation; Acetylation; Cross-linking with adipic acid;
Keywords: نشاسته سیب زمینی; Potato starch; Heat-moisture treatment; Aggregation structure; Amylose; Phosphate monoester;
Keywords: نشاسته سیب زمینی; Potato starch; Hydrothermal treatment; Freezing; Rheology; Size of swollen granules;
Keywords: نشاسته سیب زمینی; Amino acid; Swelling power; Solubility; Colour; Gel strength; Potato starch; Rheology
Keywords: نشاسته سیب زمینی; Glutinous rice flour; Ground pork patties; Carrageenan; Soy protein isolate; Corn starch; GRF; Glutinous rice flour; CAR; Carrageenan; SPI; Soy protein isolates; CS; Corn starch; PS; Potato starch; MSG; Monosodium glutamate;