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Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2.
Food Chem. 2019 Jun 15;283:83-91. doi: 10.1016/j.foodchem.2019.01.013. Epub 2019 Jan 11.
Food Chem. 2019.
PMID: 30722929
Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch.
Contreras-Jiménez B, Torres-Vargas OL, Rodríguez-García ME.
Contreras-Jiménez B, et al.
Food Chem. 2019 Nov 15;298:124982. doi: 10.1016/j.foodchem.2019.124982. Epub 2019 Jun 11.
Food Chem. 2019.
PMID: 31261014
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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.
Cervantes-Ramírez JE, Cabrera-Ramirez AH, Morales-Sánchez E, Rodriguez-García ME, Reyes-Vega ML, Ramírez-Jiménez AK, Contreras-Jiménez BL, Gaytán-Martínez M.
Cervantes-Ramírez JE, et al. Among authors: contreras jimenez bl.
Carbohydr Polym. 2020 Oct 15;246:116555. doi: 10.1016/j.carbpol.2020.116555. Epub 2020 Jun 15.
Carbohydr Polym. 2020.
PMID: 32747238
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Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties.
Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM.
Ramirez-Gutierrez CF, et al. Among authors: contreras jimenez bl.
Int J Biol Macromol. 2024 Apr 16;268(Pt 1):131576. doi: 10.1016/j.ijbiomac.2024.131576. Online ahead of print.
Int J Biol Macromol. 2024.
PMID: 38636764
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