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1
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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Liu P, Fang Y, Zhang X, Zou F, Gao W, Zhao H, Yuan C, Cui B. Effects of multienzyme treatment on the physicochemical properties of maize starch-lauric acid complex. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105941] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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3
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Polidoro E, El Halal SLM, Villanova FA, Lindemann IDS, Wang Y, Vanier NL. Physicochemical and milling properties of rice kernels from upper, middle, and basal spikelets of hybrid and inbred lines at early and ideal harvesting stages. Cereal Chem 2020. [DOI: 10.1002/cche.10294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Edimara Polidoro
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | | | - Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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4
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5
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Villanova FA, El Halal SLM, Vanier NL, Polidoro E, Wang Y, Oliveira M. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal Chem 2020. [DOI: 10.1002/cche.10262] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
| | - Edimara Polidoro
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Maurício Oliveira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
- Plant Science Department Rothamsted Research Harpenden London
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6
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Gonzalez A, Wang YJ, Staroszczyk H, Brownmiller C, Lee SO. Effect of Acetylation and Beta-Amylase Treatment on Complexation of Debranched Starch with Naringenin. STARCH-STARKE 2018. [DOI: 10.1002/star.201700262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Hanna Staroszczyk
- Chemical Faculty; Department of Food Chemistry, Technology and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12 Gdansk 80-952 Poland
| | - Cindi Brownmiller
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville, AR 72704 USA
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7
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Gonzalez A, Wang YJ, Staroszczyk H, Brownmiller C, Lee SO. Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin. STARCH-STARKE 2018. [DOI: 10.1002/star.201700263] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Hanna Staroszczyk
- Chemical Faculty; Department of Food Chemistry, Technology, and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12, 80-952 Gdansk Poland
| | - Cindi Brownmiller
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
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8
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9
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Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation. Food Chem 2017; 217:9-17. [DOI: 10.1016/j.foodchem.2016.08.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 08/11/2016] [Accepted: 08/22/2016] [Indexed: 11/22/2022]
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10
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Ribeiro AC, Rocha Â, Soares RM, Fonseca LP, da Silveira NP. Synthesis and characterization of acetylated amylose and development of inclusion complexes with rifampicin. Carbohydr Polym 2017; 157:267-274. [DOI: 10.1016/j.carbpol.2016.09.064] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 09/17/2016] [Accepted: 09/20/2016] [Indexed: 12/19/2022]
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11
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Arijaje EO, Wang YJ. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation. STARCH-STARKE 2016. [DOI: 10.1002/star.201500249] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; Fayetteville AR USA
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