Keywords: ساختار نشاسته; Starch; Dual modification; Starch structure; Free radicals;
مقالات ISI ساختار نشاسته (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: ساختار نشاسته; Gelatinization; Granule size; Normal maize; Starch structure; Viscosity; Weak-light stress;
Keywords: ساختار نشاسته; Oxidised starch; Acetylated starch; Starch structure; Free radicals;
Keywords: ساختار نشاسته; Gelatinization; Retrogradation; Structure-property relationship; Starch digestibility; Pasting; Starch structure;
Keywords: ساختار نشاسته; Cake batter; Pregelatinized starch; Protein secondary structure; Starch structure; ATR-FTIR spectroscopy;
Keywords: ساختار نشاسته; Amylopectin; Amylose; Amylose Extender; Digestibility; High amylose; Starch structure;
Keywords: ساختار نشاسته; Heat stress; Starch structure; Thermal property; Waxy maize starch;
Keywords: ساختار نشاسته; OSA; octenylsuccinic anhydride; OS; octenylsuccinate; DS; degree of substitution; OS-S-L; octenylsuccinate starch of DS 0.018; OS-S-H; octenylsuccinate starch of DS 0.092; GPC; gel permeation chromatography; SEC-MALS; size exclusion chromatography with mu
Keywords: ساختار نشاسته; Banana resistant starch; Physicochemical properties; Ripening stage; Starch structure;
Keywords: ساختار نشاسته; ANOVA; Analysis of variance; AUC; Area under the curve; CM10C2; Rice flour produced by two cycles of 10-min cryogenic milling; CM10C3; Rice flour produced by three cycles of 10-min cryogenic milling; CM10C4; Rice flour produced by four cycles of 10-min cr
Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
Keywords: ساختار نشاسته; Surface energetics; Porous starch; Starch structure; Enzymes; Inverse gas chromatography; Water-sorption;
ReviewReview: Amylopectin synthesis and hydrolysis - Understanding isoamylase and limit dextrinase and their impact on starch structure on barley (Hordeum vulgare) quality
Keywords: ساختار نشاسته; Barley; Amylopectin; Starch structure; Isoamylase; Limit dextrinase; Malting quality; Brewing;
Comparative in vitro analyses of recombinant maize starch synthases SSI, SSIIa, and SSIII reveal direct regulatory interactions and thermosensitivity
Keywords: ساختار نشاسته; Starch synthase; Starch structure; Maize; Endosperm; Thermosensitivity; ADPGlc; ADP glucose; SS; starch synthase; DP; degree of polymerization; SSIII-HD; residues 770-1225 of full-length SSIII constituting the “SSIII homology domain”; SSIII-N; resid
Effects of single and dual physical modifications on pinhão starch
Keywords: ساختار نشاسته; Annealing; Araucaria angustifolia Bert O. Ktze; Heat-moisture-treatment; Sonication; Starch structure; Relative crystallinity; Viscosity;
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of extruded maize and high amylose maize starches
Keywords: ساختار نشاسته; Extrusion; Starch structure; Maize; Amylose; Digestibility; Chain length
Roles of GBSSI and SSIIa in determining amylose fine structure
Keywords: ساختار نشاسته; ANOVA; analysis of variance; APTS; 8-aminopyrene-1,3,6,trisulfonate acid; AUC; area under the curve; CLD; chain length distribution; DBE; starch debranching enzymes; DMSO; dimethyl sulfoxide; DP; degree of polymerization; DSC; differential scanning calori
Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases
Keywords: ساختار نشاسته; Arabidopsis; Starch structure; Starch synthase; Cluster; Building block; Transitory starch
Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches
Keywords: ساختار نشاسته; Common bean (Phaseolus vulgaris L.) starch; Starch structure; Pasting; Digestibility
Ozone oxidation of cassava starch in aqueous solution at different pH
Keywords: ساختار نشاسته; Ozonation; Aqueous solution; pH; Starch structure; Pasting properties;
Barley genotype expressing “stay-green”-like characteristics maintains starch quality of the grain during water stress condition
Keywords: ساختار نشاسته; Barley; Water stress; Starch structure; Molecular structural characterisation; CLD; chain length distribution; DMSO; dimethyl sulfoxide; DP; degree of polymerisation; FC; field capacity; GPC; gel permutation chromatography; SEC; size-exclusion chromatogra
Thermal and rheological properties of granular waxy maize mutant starches after β-amylase modification
Keywords: ساختار نشاسته; β-Amylase; Starch structure; Waxy maize mutant; Molecular size distribution
Gene dosage effect on starch structure studied using maize polygenic model containing ae and su1 mutant alleles
Keywords: ساختار نشاسته; Starch structure; ae; su1; Dosage effect
Phosphate esters in amylopectin clusters of potato tuber starch
Keywords: ساختار نشاسته; Starch structure; Amylopectin cluster; Starch phosphorylation; Antisense suppression;
In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India
Keywords: ساختار نشاسته; Pigeon pea; Starch; Starch structure; Pasting; In vitro digestibility
Formation of elongated starch granules in high-amylose maize
Keywords: ساختار نشاسته; High-amylose maize starch; Amylose-extender mutant; Resistant starch; Starch structure; Long-chain double-helical crystallite; Elongated starch granule; Starch granule formation
Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis
Keywords: ساختار نشاسته; Starch; Dissolution; Starch structure; Size exclusion chromatography; Molecular weight distribution
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: ساختار نشاسته; Resistant starch; Starch structure; Amylose-extender mutant; High-amylose maize starch; Long-chain double-helical crystallite
Large scale structure of wheat, rice and potato starch revealed by ultra small angle X-ray diffraction
Keywords: ساختار نشاسته; Ultra small angle X-Ray diffraction; Starch structure
Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars
Keywords: ساختار نشاسته; High-amylose wheat; Starch structure; Amylose content; Physicochemical property
Locations of hypochlorite oxidation in corn starches varying in amylose content
Keywords: ساختار نشاسته; Oxidized starch; Hypochlorite; Carboxyl; Carbonyl; Amylopectin chain-length distribution; Amylose content; Starch structure; High-amylose corn starch; Surface gelatinization
Gel texture and chain structure of amylomaltase-modified starches compared to gelatin
Keywords: ساختار نشاسته; Starch structure; Gelatin; Amylopectin chain length distribution; Gel texture; Amylomaltase; Branching enzyme; Chemometrics
Chemical compositions, fine structure and physicochemical properties of kudzu (Pueraria lobata) starches from different regions
Keywords: ساختار نشاسته; Kudzu starch; Pueraria lobata; Starch structure; Isoflavone; X-ray diffraction
Starch fine structure and physicochemical properties of specialty rice for canning
Keywords: ساختار نشاسته; Specialty rice; Canning; Starch structure; Amylopectin; AmyloseAAR, amylose–amylopectin ratio; CL, chain length; DMRT, Duncan's multiple range test; DP, degree of polymerization; HPAEC-PAD, high-performance anion-exchange chromatography with pulsed ampero
Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley
Keywords: ساختار نشاسته; A-granule starch; B-granule starch; Starch structure; Starch property; Amylopectin; Barley; Wheat; Triticale
Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization
Keywords: ساختار نشاسته; Amylopectin chain-length distribution; Amylose content; Starch structure; High amylose corn starch; Surface gelatinization; Starch swelling
Structures and physicochemical properties of starch from immature seeds of soybean varieties (Glycine max (L.) Merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity
Keywords: ساختار نشاسته; Starch; Soybean; Starch structure; Starch function; Soybean oil; Fatty acids; Lipids; Amylose; Amylopectin; Glycine max; Edamame
Structures and functional properties of apple (Malus domestica Borkh) fruit starch
Keywords: ساختار نشاسته; Apple starch; Starch structure; Starch function; Amylose; Amylopectin; Malus
Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content
Keywords: ساختار نشاسته; Hypochlorite-oxidized starch; Carboxyl; Carbonyl; Amylopectin chain length distribution; Starch structure; High-amylose corn starch
Structure function relationships of transgenic starches with engineered phosphate substitution and starch branching
Keywords: ساختار نشاسته; DCS; differential scanning calorimetry; HPAEC/PAD; high performance anionic exchange chromatography/pulsed amperometric detection; SBE; starch branching enzyme; SEC-RI; size exclusion chromatography/refractive index detection; Starch branching enzyme (SBE
Structural and physicochemical characteristics of winter squash (Cucurbita maxima D.) fruit starches at harvest
Keywords: ساختار نشاسته; Starch; Starch structure; Starch function; Amylose; Amylopectin; Winter squash; Pumpkin; Cucurbit;
Study of rice-starch structure by dynamic light scattering in aqueous solution
Keywords: ساختار نشاسته; Starch; Dynamic light scattering; Molecular weight distribution; Capillary electrophoresis; Rice; Starch structure; Chain length distribution;