37 results on '"Rolland-Sabaté, Agnès"'
Search Results
2. Probing gallic acid–starch interactions through Rapid ViscoAnalyzer in vitro digestion
3. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins
4. Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
5. Apple puree's texture is independent from fruit firmness
6. Exploring interactions between pectins and procyanidins: Structure-function relationships
7. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses
8. Pectin modifications in raw fruits alter texture of plant cell dispersions
9. Influence of ionic plasticizers on the processing and viscosity of starch melts
10. Macromolecular characteristics and fine structure of amylomaltase-treated cassava starch
11. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR
12. Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions
13. How does temperature govern mechanisms of starch changes during extrusion?
14. Macromolecular structure and film properties of enzymatically-engineered high molar mass dextrans
15. A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330
16. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)
17. Choline chloride vs choline ionic liquids for starch thermoplasticization
18. Corrigendum to “Plant-crafted starches for bioplastics production” [Carbohydr. Polym. 152 (2016) 398–408]
19. Effect of xyloglucan molar mass on its assembly onto the cellulose surface and its enzymatic susceptibility
20. Plant-crafted starches for bioplastics production
21. Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates
22. Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity
23. Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties
24. Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility
25. Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics
26. A single amino acid substitution in puroindoline b impacts its self-assembly and the formation of heteromeric assemblies with puroindoline a
27. Amylolysis of maize mutant starches described with a fractal-like kinetics model
28. Crystallization and chain reorganization of debranched rice starches in relation to resistant starch formation
29. Interphase vs confinement in starch-clay bionanocomposites
30. Characterization of enzymatically synthesized amylopectin analogs via asymmetrical flow field flow fractionation
31. Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties
32. Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz)
33. Characterization of substrate and product specificity of the purified recombinant glycogen branching enzyme of Rhodothermus obamensis
34. Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources
35. Hydrolysis of concentrated raw starch: A new very efficient α-amylase from Anoxybacillus flavothermus
36. Thermoplastic starch plasticized by an ionic liquid
37. Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.