Keywords: عقب نشینی; Indian palmyrah shoots; Starch; Retrogradation; Sustained release
مقالات ISI عقب نشینی (ترجمه نشده)
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Keywords: عقب نشینی; Waxy wheat starch; Slowly digestible starch; Retrogradation; Digestibility; Structural characteristics
Keywords: عقب نشینی; Moisture sorption isotherm; Acetylation; Cassava cultivars; Retrogradation
Keywords: عقب نشینی; Starch; Konjac glucomannan; Gelatinization; Retrogradation; Amylose complexes; Freezable water
Keywords: عقب نشینی; Parboiled rice; Hydration; Dehydration; Diffusion; Gelatinisation; Glass transition temperature; Retrogradation
Keywords: عقب نشینی; Helix distribution; Conformational loss; Double helix formation; Retrogradation; Starch aqueous solution;
Keywords: عقب نشینی; Proso millet starch; Starch nanoparticles; Debranching; Recrystallized; Retrogradation;
Keywords: عقب نشینی; Potato starch; Resistant starch; Retrogradation; Acetylation;
Keywords: عقب نشینی; Amorphous; Retrogradation; Molecular weight; Plasticizer; Spray drying; Thermoplastic starch;
Keywords: عقب نشینی; Amorphous; Retrogradation; Plasticiser; Spray drying; Thermoplastic starch;
Keywords: عقب نشینی; Pulse starches; Retrogradation; Crystallinity; Starch chain interactions; Amylose leaching;
The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)
Keywords: عقب نشینی; Banana; HMT; Annealing; Retrogradation; XRD; Pasting properties; Digestibility;
Structure of pyrodextrin in relation to its retrogradation properties
Keywords: عقب نشینی; Pyrodextrin; Starch; Retrogradation; Pyroconversion; NMR;
Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths
Keywords: عقب نشینی; Starch; Retrogradation; Chain length distribution; Sago; Acid-converted maize; Digestion;
Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties
Keywords: عقب نشینی; Mesona chinensis polysaccharide; MAS NMR; Starch-polysaccharide interactions; Microstructure; Retrogradation;
Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
Keywords: عقب نشینی; β-glucan; Mixolab; Soluble arabinoxylans; Retrogradation;
Influence of debranching and retrogradation time on behavior changes of Amorphophallus paeoniifolius nanostarch
Keywords: عقب نشینی; Amorphophallus paeoniifolius; Starch nanoparticles; Recrystallization; Retrogradation; Debranching;
High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
Keywords: عقب نشینی; High pressure processing; Gastro-small intestinal digestion in vitro; Potato starch; Retrogradation; Starch modification;
The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation
Keywords: عقب نشینی; BLD; branched limit dextrin; CS7; BLD obtained from corn starch (final concentration of 70% (v/v) ethanol); CS8; BLD obtained from corn starch (final concentration of 80% (v/v) ethanol); CS9; BLD obtained from corn starch (final concentration of 90% (v/v)
Hydrothermal changes in wheat starch monitored by two-dimensional NMR
Keywords: عقب نشینی; Wheat starch; Water distribution; TD-NMR; 2D T1-T2; Cross relaxation; Retrogradation; Gelatinization;
Multi-scale NMR and MRI approaches to characterize starchy products
Keywords: عقب نشینی; Starch; Water distribution; TD-NMR; Micro-imaging; Sorption; Gelatinization; Retrogradation;
Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates
Keywords: عقب نشینی; α-Maltotiohydrolase; Hydrolytic mechanism; Amylopectin; Retrogradation; Waxy maize starch (PubChem CID: 86278134); Glucose (PubChem CID: 5793); Maltose (PubChem CID: 6255); Maltotriose (PubChem CID: 192826); Maltotetraose (PubChem CID: 446495); Maltopent
Starch retrogradation: From starch components to cereal products
Keywords: عقب نشینی; Starch; Gelatinization; Retrogradation; Polysaccharides; Pastes; Gels;
Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme
Keywords: عقب نشینی; Corn starch; 1,4-α-glucan branching enzyme; Retrogradation; Structure; Relationship; Sodium hydroxide (PubChem CID: 14798); Deuterium oxide (PubChem CID: 24602); Acetic acid (PubChem CID: 176); Sodium acetate (PubChem CID: 517045); Ethanol (PubChem CID:
Interest of coupling ATR-MIR spectroscopy with independent components analysis to follow starch hydrothermal transformations
Keywords: عقب نشینی; Food; Cereal product; Gelatinization; Retrogradation; Mid-infrared; ChemometricsATR-MIR, Attenuated Total Reflectance Mid-Infrared; HDP, Hydroxypropyl Distarch Phosphate; Pregel, Pregelatinized starch
Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation
Keywords: عقب نشینی; Corn starch; Retrogradation; Disaccharide; Different monosaccharide compositions;
High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties
Keywords: عقب نشینی; Swelling power; Pasting; Retrogradation; Birefringence; Crystallinity;
Effects of cooking, retrogradation and drying on starch digestibility in instant rice making
Keywords: عقب نشینی; Rice kernel; Starch digestibility; Retrogradation; Drying; AAC; apparent amylose content; ANOVA; analysis of variance; GI; glycemic index; OP; optimum cooking condition; RDS; rapidly digestible starch; SDS; slowly digestible starch; RS; resistant starch;
Morphology and phase transition of waxy cornstarch in solvents of 1-allyl-3-methylimidazolium chloride/water
Keywords: عقب نشینی; Waxy cornstarch; AMIMCl; Gelatinization; Dissolution; Retrogradation;
A mechanistic approach to studies of the possible digestion of retrograded starch by α-amylase revealed using a log of slope (LOS) plot
Keywords: عقب نشینی; Starch; α-Amylase; Log of slope plot; First-order kinetics; FTIR-ATR; Retrogradation;
Rheological and biochemical properties of Solanum lycocarpum starch
Keywords: عقب نشینی; Pasting properties; Retrogradation; Crystallinity; Thermal properties; Resistant starch; Digestibility
Groundwater influence on the aeolian sequence stratigraphy of the Mechertate-Chrita-Sidi El Hani system, Tunisian Sahel: Analogies to the wet-dry aeolian sequence stratigraphy at Meridiani Planum, Terby crater, and Gale crater, Mars
Keywords: عقب نشینی; Mechertate-Chrita-Sidi El Hani (MSCH) system; Mars; Terrestrial analogs; Groundwater upwelling; Seepage; Progradation; Retrogradation; Sequence stratigraphy;
Anti-staling effects of β-glucan and barley flour in wheat flour chapatti
Keywords: عقب نشینی; Barley; β-glucan; Chapatti; Retrogradation; Pasting properties; Anti-staling;
Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase
Keywords: عقب نشینی; Potato starch; Depolymerization; Retrogradation; Acetylation; Resistant starch;
Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs
Keywords: عقب نشینی; Starch; Retrogradation; Fractal analysis; Lacunarity
Effect of emulsifiers on complexation and retrogradation characteristics of native and chemically modified White sorghum (Sorghum bicolor) starch
Keywords: عقب نشینی; Starch; Sorghum; Retrogradation; Emulsifiers
Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
Keywords: عقب نشینی; Amylose; Gelatinization; Retrogradation; Sweet potato starch; Swelling power; Solubility
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Keywords: عقب نشینی; Storage and loss moduli; Retrogradation; Breaking stress; Storage; Gel formation; Hydrocolloid
The gelatinization and retrogradation of cornstarch gels in the presence of citric acid
Keywords: عقب نشینی; Cornstarch; Gelatinization; Retrogradation; Gel strength; DSC
Pressurized solvent extraction of pure food grade starch
Keywords: عقب نشینی; Cornstarch; Pressurized solvent extraction; Lipids; Zein; Pasting curve; Retrogradation;
Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders
Keywords: عقب نشینی; Starch powders; Retrogradation; Corn starch; Pasting viscosity; Digestibility;
Rheological and thermal properties of rice starch and rutin mixtures
Keywords: عقب نشینی; Rutin; Rice starch; Rheology; Gelatinization; Retrogradation;
Fractal analysis of the retrogradation of rice starch by digital image processing
Keywords: عقب نشینی; Rice starch; Retrogradation; Fractal analysis; Image processing;
Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels
Keywords: عقب نشینی; Waxy rice flour; Cassava starch; Freezing; Texture; Rice starch; Retrogradation; Microstructure; Syneresis;
Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches
Keywords: عقب نشینی; Waxy rice starch; Rheological properties; Retrogradation; Molecular structure;
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures
Keywords: عقب نشینی; Gelatinization; Retrogradation; High hydrostatic pressure; Potato starch; DSC;
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation
Keywords: عقب نشینی; Potato starch; Freezing; Retrogradation; Acetylation;
A photographic approach to the possible mechanism of retrogradation of sweet potato starch
Keywords: عقب نشینی; Possible mechanism; Retrogradation; Optical micrographs;
Water effect on the interaction between amylose and amylopectin during retrogradation
Keywords: عقب نشینی; Amylose; Amylopectin; Interaction; Retrogradation;
Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)
Keywords: عقب نشینی; Amylose leaching; High hydrostatic pressure; Normal rice; Retrogradation