Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Artigo
|
Microwave mediated preparation of nanoparticles from wx corn starch employing nanoprecipitationJuna, Shazia ; Hayden, Stephan ; Damm, Markus ; Kappe, Christian O ; Huber, AntonDie Stärke, 2014-03, Vol.66 (3-4), p.316-325 [Periódico revisado por pares]Weinheim: Blackwell Publishing LtdTexto completo disponível |
|
2 |
Material Type: Artigo
|
Effect of freeze‐thawing treatment on the microstructure and thermal properties of non‐waxy corn starch granuleYu, Shifeng ; Zhang, Yongchun ; Li, Hongyan ; Wang, Yan ; Gong, Chunyu ; Liu, Xiaolan ; Zheng, Xiqun ; Kopparapu, Narasimha KumarDie Stärke, 2015-12, Vol.67 (11-12), p.989-1001 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
3 |
Material Type: Artigo
|
Preparation of corn starch–fatty acid complexes by high‐pressure homogenizationMeng, Shuang ; Ma, Ying ; Cui, Jie ; Sun, Da‐WenDie Stärke, 2014-09, Vol.66 (9-10), p.809-817 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
4 |
Material Type: Artigo
|
Edible films based on native and phosphated 80:20 waxy:normal corn starchGutiérrez, Tomy J ; Tapia, María Soledad ; Pérez, Elevina ; Famá, LucíaDie Stärke, 2015, Vol.67 (1-2), p.90-97 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
5 |
Material Type: Artigo
|
Comparative study on the blends of PBS/thermoplastic starch prepared from waxy and normal corn starchesLi, Jiwei ; Luo, Xuegang ; Lin, Xiaoyan ; Zhou, YeDie Stärke, 2013-09, Vol.65 (9), p.831-839 [Periódico revisado por pares]Weinheim: WILEY‐VCH VerlagTexto completo disponível |
|
6 |
Material Type: Artigo
|
Starch characterization and ethanol production of duckweed and corn kernelLee, Chang Joo ; Yangcheng, Hanyu ; Cheng, Jay J ; Jane, Jay‐linDie Stärke, 2016-04, Vol.68 (3-4), p.348-354 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
7 |
Material Type: Artigo
|
Thermal degradation of starch sources: Green banana, potato, cassava, and corn – kinetic study by non‐isothermal proceduresPineda‐Gómez, Posidia ; Angel‐Gil, Natalia C ; Valencia‐Muñoz, Carolina ; Rosales‐Rivera, Andres ; Rodríguez‐García, Mario EDie Stärke, 2014-07, Vol.66 (7-8), p.691-699 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
8 |
Material Type: Artigo
|
Comparison of textural and sensory characteristics of low‐fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starchesAli, Tahira Mohsin ; Waqar, Saad ; Ali, Syeda ; Mehboob, Sundus ; Hasnain, AbidDie Stärke, 2015-01, Vol.67 (1-2), p.183-190 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
9 |
Material Type: Artigo
|
Effect of amylose on pasting and rheological properties of corn starch/xanthan blendsHong, Yan ; Wu, Yinqin ; Liu, Guodong ; Gu, ZhengbiaoDie Stärke, 2015, Vol.67 (1-2), p.98-106 [Periódico revisado por pares]Weinheim: Verlag ChemieTexto completo disponível |
|
10 |
Material Type: Artigo
|
Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidinsWang, Hualin ; Lv, Jian ; Jiang, Suwei ; Niu, Baicheng ; Pang, Min ; Jiang, ShaotongStarch - Stärke, 2016-11, Vol.68 (11-12), p.1254-1263 [Periódico revisado por pares]Weinheim: Blackwell Publishing LtdTexto completo disponível |