Keywords: نشاسته ذرت موم; Rice cake; Starch retrogradation; Edible coating; Waxy corn starch; Gellan gum;
مقالات ISI نشاسته ذرت موم (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.
Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch
Keywords: نشاسته ذرت موم; Amylosucrase; Waxy corn starch; Enzymatic elongation; Resistant starch;
Keywords: نشاسته ذرت موم; SAP; superabsorbent polymer; SBSAP; starch-based superabsorbent polymer; WCS; waxy corn starch; NCS; normal corn starch; G50; Gelose 50 starch; CAN; ceric ammonium nitrate; N,Nâ²-MBA; N,Nâ²-methylene-bisacrylamide; AM; acrylamide; PAM; polyacrylamide; F
Keywords: نشاسته ذرت موم; Degree of cross-linking; Waxy corn starch; Chemical modification; Viscosity; Functional properties;
Keywords: نشاسته ذرت موم; Microwave-assisted dry heating; Normal corn starch; Waxy corn starch; Structural characteristics
Keywords: نشاسته ذرت موم; Amylosucrase; Branched chain length distribution; Digestion; Slowly digestible starch; Waxy corn starch;
Keywords: نشاسته ذرت موم; Apparent amylose content; Waxy corn starch; Normal corn starch; Hylon V; Hylon VII; Digestibility;
Keywords: نشاسته ذرت موم; Waxy corn starch; Wood adhesive; Urea; Freeze-thaw stability;
The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation
Keywords: نشاسته ذرت موم; 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)
In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase
Keywords: نشاسته ذرت موم; Waxy corn starch; Debranching degree; In vitro digestibility;
Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme
Keywords: نشاسته ذرت موم; Waxy corn starch; 1,4-α-glucan branching enzyme; Enzymatic modification;
New insights into the action mode of amylosucrase on amylopectin
Keywords: نشاسته ذرت موم; Amylosucrase; Waxy corn starch; Branch chain length distribution;
Acid hydrolysis of corn starch genotypes. II. Impact on functional properties
Keywords: نشاسته ذرت موم; Corn starch genotypes; Acid modification; Hot solution viscosity; Oscillation measurements; Gel strength and transmittance; Starch blends; AM; amylose; ANOVA; analysis of variance; AP; amylopectin; DP; degree of polymerization; HACS; high amylose corn sta
Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin
Keywords: نشاسته ذرت موم; Octenyl succinylation; Waxy corn starch; Dry heating; Fat-reduced muffin
Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch
Keywords: نشاسته ذرت موم; Waxy corn starch; Cross-linking; Epichlorohydrin; RVA; SDS; Amylose; Amylopectin
Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
Keywords: نشاسته ذرت موم; Waxy corn starch; Guar gum; Xanthan gum; Pasting; Rheology
Effects of protein on crosslinking of normal maize, waxy maize, and potato starches
Keywords: نشاسته ذرت موم; Crosslinked starch; Normal corn starch; Potato starch; Waxy corn starch; Starch granule protein
Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches
Keywords: نشاسته ذرت موم; Waxy corn starch; Waxy rice starch; Amylose; Granular characteristics; Viscoelastic properties
Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches
Keywords: نشاسته ذرت موم; Amylopectin; Molecular weight; Molecular structure; Retrogradation thermal properties; Waxy rice starch; Waxy corn starch
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches
Keywords: نشاسته ذرت موم; Amaranth starch; Octenyl succinic anhydride; Waxy corn starch; Degree of substitution