최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Carbohydrate polymers, v.58 no.1, 2004년, pp.71 - 77
Kohyama, Kaoru (National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) , Matsuki, Junko (National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) , Yasui, Takeshi (National Agricultural Research Center for Western Region, Fukuyama, Hiroshima 721-8514, Japan) , Sasaki, Tomoko (National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
AbstractThis paper reports on the influence of amylopectin chain length distributions on the gelatinization and retrogradation of starch. Wheat starch samples with different amylopectin chain length distributions were isolated, and the gelatinization and retrogradation phenomena of the samples were ...
Agricultural and Biological Chemistry Asaoka 49 373 1985 10.1271/bbb1961.49.373 Effect of environmental temperature at the milky stage on amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice (Oriza sativa L.)
Denpun Kagaku Asaoka 36 1 1989 Effects of environmental temperature at the early developmental stage of seeds on the characterization of endosperm starches of rice (Oriza sativa L.)
Agricultural and Biological Chemistry Asaoka 51 3451 1987 10.1271/bbb1961.51.3451 The effects of endosperm mutations and environmental temperature during development on the distribution of molecular weight of amylase in rice endosperm
Starch/Starke Asaoka 36 189 1984 10.1002/star.19840360602 Effect of environmental temperature during development of rice plants on some properties of endosperm starch
Cereal Food Worlds Atwell 33 306 1988 The terminology and methodology associated with basic starch phenomena
Biliaderis 1990 Thermal analysis of foods Thermal analysis of food carbohydrates
Canadian Journal of Physiology and Pharmacology Biliaderis 69 60 1991 10.1139/y91-011 The structure and interaction of starch with food constituents
Blanshard 1987 Starch: properties and potential Starch granule structure and function: a physicochemical approach
Carbohydrate Research Cooke 227 103 1992 10.1016/0008-6215(92)85063-6 Loss of crystalline and molecular order during starch gelatinisation:orgin of the enthalpic transition
Journal of Cereal Science Eliasson 1 207 1983 10.1016/S0733-5210(83)80022-8 Differential scanning calorimetry studies on wheat starch-gluten mixtures II
Carbohydrate Research Gidley 161 291 1987 10.1016/S0008-6215(00)90086-7 Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices
Japanese Journal of Crop Science He 59 340 1990 10.1626/jcs.59.340 Development of endosperm and synthesis of starch in rice grain 3. Starch property as affected by the temperature during grain
Agricultural and Biological Chemistry Hizukuri 25 45 1961 10.1271/bbb1961.25.45 X-ray diffractometric studies on starches VI. Crystalline types of amylopectin and effect of temperature and concentration of mother liquor on crystalline type
Journal of Japanese Society of Starch Science Hizukuri 17 73 1969 The effect of environmental temperature of plants on the physicochemical properties of their starches
Carbohydrate Research Hizukuri 147 342 1986 10.1016/S0008-6215(00)90643-8 Polymodal distribution of the chain lengths of amylopectins, and its significance
Hizukuri 347 1996 Carbohydrates in food Starch: analytical aspects
Journal of Molecular Biology Imberty 201 365 1988 10.1016/0022-2836(88)90144-1 A revisit to the three-dimensional structure of B-type starch
Biopolymers Imberty 27 1205 1988 10.1002/bip.360270803 The double-helical nature of the crystalline part of A-starch
Starch/Starke Inouchi 52 8 2000 10.1002/(SICI)1521-379X(200001)52:1<8::AID-STAR8>3.0.CO;2-Q The effect of environmental temperature on distribution of unit chains of rice amylopectin
Carbohydrate Research Kalichevsky 198 49 1990 10.1016/0008-6215(90)84275-Y The retrogradation and gelation of amylopoctins from various botanical sources
Journal of Agricultural and Food Chemistry Kohyama 39 1406 1991 10.1021/jf00008a010 Effect of soluble sugars on the gelatinization and retorogradation of sweet potato starch
Journal of Chromatography Koizumi 565 233 1991 10.1016/0021-9673(91)85082-Q Estimation of the distribution of chain length of amylopectins by high-performance liquid chromatography with pulsed amperometric detection
Carbohydrate Polymers Manners 11 87 1989 10.1016/0144-8617(89)90018-0 Recent developments in our understanding of amylopectin structure
Cereal Chemistry Matsuki 80 476 2003 10.1094/CCHEM.2003.80.4.476 Effects of environmental temperature on structure and gelatinization properties of wheat starch
Morrison 175 1993 Seed storage compounds Cereal starch granule development and composition
Journal of the Science of Food and Agriculture Morrison 26 507 1975 10.1002/jsfa.2740260416 Selective extraction and quantitative analysis of non-starch lipids from wheat flour
Agricultural and Biological Chemistry Nakazawa 49 953 1985 10.1271/bbb1961.49.953 Retrogradation of gelatinized starch studied by differential scanning calorimetry
Carbohydrate Polymers Noda 44 239 2001 10.1016/S0144-8617(00)00227-7 Effect of soil temperature on starch properties of sweet potatoes
Journal of the Science of Food and Agriculture Orford 39 169 1987 10.1002/jsfa.2740390210 The effect of concentration and botanical source on the gelation and retrogradation of starch
Cereal Chemistry Paton 64 394 1987 Differential scanning calorimetry of oat starch pastes
International Journal of Biological Macromolecules Pfannemuller 9 105 1987 10.1016/0141-8130(87)90034-1 Influence of chain length of short monodisperse amyloses on the formation of A- and B-type X-ray diffraction patterns
Carbohydrate Polymers Protserov 49 271 2002 10.1016/S0144-8617(01)00332-0 Thermodynamic and structural properties of starches extracted from potatoes grown at different environmental temperatures
Journal of Cereal Science Russell 6 133 1987 10.1016/S0733-5210(87)80050-4 Gelatinization of starches of different amylose/amylopectin content. A study by differential scanning calorimetry
Cereal Chemistry Shi 71 369 1994 Effects of temperature during grain-filling on starches from six wheat cultivars
International Journal of Biological Macromolecules Tester 21 37 1997 10.1016/S0141-8130(97)00039-1 Influence of growth conditions on barley starch properties
Journal of the Science of the Food and Agriculture Tester 79 2045 1999 10.1002/(SICI)1097-0010(199911)79:14<2045::AID-JSFA488>3.0.CO;2-V Effect of temperature on the synthesis, composition and physical properties of potato starch
Journal of Cereal Science Tester 28 259 1998 10.1016/S0733-5210(98)90006-6 Annealing of wheat starch
Starch/Starke Tester 53 513 2001 10.1002/1521-379X(200110)53:10<513::AID-STAR513>3.0.CO;2-5 The effects of environmental conditions on the structural features and physico-chemical properties of starches
Journal of Cereal Science Tester 22 63 1995 10.1016/S0733-5210(05)80008-6 Effects of elevated growth temperature and carbon dioxide levels on some physicochemical properties of wheat starch
Journal of Cereal Science Tester 13 113 1991 10.1016/S0733-5210(09)80029-5 The effects of ambient temperature during the grain-filling period on the composition and properties of starch from four barley genotypes
Journal of Cereal Science Yasui 24 131 1996 10.1006/jcrs.1996.0046 Amylose and lipid contents, amylopectin structure, and gelatinization properties of waxy wheat (Triticum aestivum) starch
Carbohydrate Research Wu 61 7 1978 10.1016/S0008-6215(00)84463-8 The double-helical molecular structure of crystalline B-amylose
Carbohydrate Research Wu 61 27 1978 10.1016/S0008-6215(00)84464-X The double-helical molecular structure of crystalline A-amylose
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.