2022Academic literature29 citations9 claims extractedDOI

The roles of starch branching enzymes and starch synthase in the biosynthesis of amylose in rice

Nnaemeka Emmanuel Okpala, Kelvin Dodzi Aloryi, Tianyue An +2

Journal of Cereal Science

Food composition and properties

Rice starch is made up of amylose; which are linear chains of α(1–4)-linked glucose residues; and amylopectin which are highly branched chains, containing α-1,6 branch linkages. Amylose content is a...

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2022Academic literature29 citationsDOI

Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour

Wendong Li, Zhengbiao Gu, Li Cheng +4

Food Hydrocolloids

Food composition and properties

Research Library

The roles of starch branching enzymes and starch synthase in the biosynthesis of amylose in rice

Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour

Urolithin A Attenuates Diabetes‐Associated Cognitive Impairment by Ameliorating Intestinal Barrier Dysfunction via N‐glycan Biosynthesis Pathway

Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde

Relationship between Dietary Magnesium Intake and Metabolic Syndrome

Influences of feed moisture on the structure and physicochemical properties of high amylose corn starch-flax oil complexes during extrusion

Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex

Analysis of the impact of traditional gastronomy on loyalty to a world heritage destination

Fabrication and spray-drying microencapsulation of vitamin C-loaded W1/O/W2 emulsions: Influence of gel polymers in the internal water phase on encapsulation efficiency, reconstituted stability, and controlled release properties

Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Protective Effect of Mitophagy Regulated by mTOR Signaling Pathway in Liver Fibrosis Associated with Selenium

Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

Dietary Fats and Cardio-Metabolic Outcomes in a Cohort of Italian Adults

Effect of carbon numbers and structures of monosaccharides on the glycosylation and emulsion stabilization ability of gelatin

The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs

Vitamin K2 Modulates Mitochondrial Dysfunction Induced by 6-Hydroxydopamine in SH-SY5Y Cells via Mitochondrial Quality-Control Loop

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

Pomegranate (Punica granatum L.) Attenuates Neuroinflammation Involved in Neurodegenerative Diseases

Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health?

Vitamin K Supplementation for Prevention of Vascular Calcification in Chronic Kidney Disease Patients: Are We There Yet?

Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins

Flavor deterioration of Mandarin juice during storage by MDGC-MS/O and GC-MS/PFPD

Identification and verification of key taste components in wampee using widely targeted metabolomics

Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives

Effects of Dietary Diversity on Growth Outcomes of Children Aged 6 to 23 Months in India: Evidence from National Family and Health Survey

Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Cytotoxic, genotoxic, and carcinogenic effects of acrylamide on human lung cells

Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal

Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran

Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering

Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread

Dietary Copper and Selenium Intakes and the Risk of Type 2 Diabetes Mellitus: Findings from the China Health and Nutrition Survey

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application

Decoding the Fine Flavor Properties of Dark Chocolates

Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel

Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin – A Review

Zein-stabilized emulsions by ethanol addition; stability and microstructure

Application of essential oils as sanitizer alternatives on the postharvest washing of fresh produce

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions

Fabrication, characterization, and application of catechin-dextran-egg white protein conjugates: Novel antioxidant emulsifiers

Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources

Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

Genetically Predicted Circulating Copper and Risk of Chronic Kidney Disease: A Mendelian Randomization Study