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Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch.
Food Res Int. 2024 Feb;177:113877. doi: 10.1016/j.foodres.2023.113877. Epub 2023 Dec 17.
Food Res Int. 2024.
PMID: 38225140
Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles.
Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER.
Almeida RLJ, et al. Among authors: de almeida mota mm.
Food Chem. 2024 Sep 30;453:139688. doi: 10.1016/j.foodchem.2024.139688. Epub 2024 May 15.
Food Chem. 2024.
PMID: 38761722
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Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch.
Almeida RLJ, Santos NC, Monteiro SS, Monteiro SS, Feitoza JVF, de Almeida Mota MM, da Silva Eduardo R, Sampaio PM, da Costa GA, de Bittencourt Pasquali MA, de Almeida Silva R, Moreira FIN, de Oliveira LM, Dos Santos Pereira T, de Queiroga AXM, Ribeiro CAC.
Almeida RLJ, et al. Among authors: de almeida mota mm.
Food Chem. 2025 Feb 15;465(Pt 2):142145. doi: 10.1016/j.foodchem.2024.142145. Epub 2024 Nov 19.
Food Chem. 2025.
PMID: 39581101
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