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https://doi.org/10.2139/ssrn.4623529
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Effect of Starch Phosphorylation on Interaction With Chromium Ions in Aqueous Solutions
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Starch phosphorylation: insights and perspectives
inferredcites →https://doi.org/10.1007/s00455-021-10308-1openalex-extracted
Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements
inferredcites →https://doi.org/10.1007/s11694-020-00549-3openalex-extracted
Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments
inferredcites →https://doi.org/10.1007/s11694-022-01418-xopenalex-extracted
A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients
inferredcites →https://doi.org/10.1016/j.carbpol.2006.04.011openalex-extracted
Characterization of differently sized granule fractions of yellow pea, cowpea and chickpea starches after modification with acetic anhydride and vinyl acetate
inferredcites →https://doi.org/10.1016/j.carbpol.2017.07.084openalex-extracted
Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology
inferredcites →https://doi.org/10.1016/j.carbpol.2019.115020openalex-extracted
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
inferredcites →https://doi.org/10.1016/j.fbio.2019.100477openalex-extracted
Instrumental characterization of banana dessert gels for the elderly with dysphagia
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132849openalex-extracted
Starch crystal seed tailors starch recrystallization for slowing starch digestion
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.12.011openalex-extracted
Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.11.025openalex-extracted
From native malt to pure starch – Development and characterization of a purification procedure for modified starch
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.08.034openalex-extracted
Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.05.022openalex-extracted
Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105424openalex-extracted
Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105940openalex-extracted
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106078openalex-extracted
Effect of phosphorylation techniques on structural, thermal, and pasting properties of pulse starches in comparison with corn starch
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106198openalex-extracted
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106245openalex-extracted
Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.107173openalex-extracted
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.109036openalex-extracted
Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.109192openalex-extracted
Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese
inferredcites →https://doi.org/10.1016/j.foodres.2022.112355openalex-extracted
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
inferredcites →https://doi.org/10.1016/j.foostr.2021.100206openalex-extracted
Imitation cheese – New insights to relations between microstructure and functionality
inferredcites →https://doi.org/10.1016/j.ijbiomac.2016.10.100openalex-extracted
Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.07.170openalex-extracted
Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends
inferredcites →https://doi.org/10.1016/j.ijgfs.2022.100468openalex-extracted
Food thickening agents: Sources, chemistry, properties and applications - A review
inferredcites →https://doi.org/10.1016/j.jfoodeng.2022.111395openalex-extracted
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
inferredcites →https://doi.org/10.1016/j.radphyschem.2017.09.001openalex-extracted
Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch
inferredcites →https://doi.org/10.1016/j.ultsonch.2021.105795openalex-extracted
Ultrasound based modification and structural-functional analysis of corn and cassava starch
inferredcites →https://doi.org/10.1021/jf903939yopenalex-extracted
Characterization of Acetylated Corn Starch Prepared under Ultrahigh Pressure (UHP)
inferredcites →https://doi.org/10.1038/s41538-019-0038-8openalex-extracted
Role of fluid cohesiveness in safe swallowing
inferredcites →https://doi.org/10.1039/b915339jopenalex-extracted
Shear induced ordering in branched living polymer solutions
inferredcites →https://doi.org/10.1039/d0fo01728kopenalex-extracted
Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
inferredcites →https://doi.org/10.1111/ijfs.13805openalex-extracted
Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch
inferredcites →https://doi.org/10.1111/ijfs.15622openalex-extracted
Mechanisms and applications of milk‐derived bioactive peptides in Food for Special Medical Purposes
inferredcites →https://doi.org/10.1111/jtxs.12360openalex-extracted
Comparative study of IDDSI flow test and line‐spread test of thickened water prepared with different dysphagia thickeners
inferredcites →https://doi.org/10.1111/jtxs.12707openalex-extracted
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids
inferredcites →https://doi.org/10.3390/foods12132462openalex-extracted
The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch
inferredcites →https://doi.org/10.3390/polym14010172openalex-extracted
Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch
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