156-P.
( 157-P.
CFW 55:A69 Amylopectin ďŹ ne structure: Mechanism of the long chain function. X. SHEN (1), G. Zhang (2), E. J. Bertoft (3), H. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.; (2) Jiangnan University, Wuxi, PRC Peoples Rep Of China; (3) University of Agricultural Sciences, Uppsala, Sweden CFW 55:A38 Effect of pearling on the morphological and physicochemical characteristics of barley starch. L. ! "%,,/ 0%2%: - - 3ANCHEZ 2IVERA # .UÂśEZ 3ANTIAGO 3 , 2ODRIGUEZ !MBRIZ CEPROBI-IPN, Yautepec, Mexico
168-P.
169-P.
( 170-P.
Starch Physico-Chemical Properties 158-P.
( 159-P.
( 160-P. 161-P.
162-P.
163-P.
164-P. 165-P.
( 166-P.
CFW 55:A54 Effects of hydrocolloids on the pasting and paste properties of commercial pea starch. H. KIM (1), J. BeMiller (1). (1) Purdue University, West Lafayette, IN, U.S.A. CFW 55:A38 Reaction of octenyl succinic anhydride with insoluble granular starch and soluble maltodextrin. Y. BAI (1), Y. Shi (1). (1) Kansas State University, Manhattan, KS, U.S.A. CFW 55:A57 WITHDRAWN CFW 55:A71 Effects of the order of addition of reagent and catalyst on modiďŹ cation of starch with rapidly reacting reagents. Z. SUI (1), J. N. BeMiller (1). (1) Purdue University, West Lafayette, IN, U.S.A. CFW 55:A75 Physicochemical and pasting properties of starches from ďŹ eld pea, lentil and chickpea. N. WANG (1), R. Toews (2), L. Maximiuk (2). (1) Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, Canada; (2) Canadian Grain Commission, Winnipeg, MB, Canada CFW 55:A51 'ELATINIZATION BEHAVIOR OF ORGANIC AND CONVENTIONAL rice starches assessed by rheological and thermal ANALYSES 0 )% 9 6ODOVOTZ 4HE /HIO 3TATE University, Columbus, OH, U.S.A. CFW 55:A43 WITHDRAWN CFW 55:A48 Changes of physical properties of octenyl succinic anhydride rice starches by gamma irradiation. J. HAN (1). (1) Sangmyung University, Seoul, South Korea CFW 55:A60 Rheological and structural properties of waxy corn MUTANT STARCHES AS HYDROLYZED BY ISOAMYLASE AND beta-amylase in the granular state. M. MENDEZMONTEALVO (1), Y. Wang (1), M. Campbell (2). (1) University of Arkansas, Fayetteville, AR, U.S.A.; (2) Truman State University, Kirksville, MO, U.S.A.
Fiber Chemistry ( 171-P.
( 172-P.
( 173-P.
174-P.
175-P.
176-P.
Protein Chemistry ( 167-P.
CFW 55:A60 Effect of the Hofmeister series on gluten aggregation measured using a torque-based technique. J. P. MELNYK (1), J. Dreisoerner (2), M. F. Marcone (1), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada; (2) Brabender GmbH and Co. KG, Duisburg, Germany
CFW 55:A39 Evaluation of hydration and wheat gluten secondary structure in dough in the presence of bran by ATRFTIR spectroscopy. J. E. BOCK (1), S. Damodaran (1). (1) University of Wisconsin, Madison, WI, U.S.A. CFW 55:A54 Protein interactions of soy protein isolate obtained by high-moisture extrusion process (HMEP). Y. KIL CHANG (1), L. Sebio (1), N. Pampa-Quispe (1). (1) 5NIVERSIDADE %STADUAL DE #AMPINAS #AMPINAS "RAZIL CFW 55:A50 ,IPID EFFECTS INCLUDING A MONOGLYCERIDE STABILIZED shortening alternative on structural features of our proteins assessed by front-face uorescence. B. HUSCHKA (1), F. Bonomi (2), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada; (2) University of Milan, Milan, Italy
177-P.
CFW 55:A53 Relationship between solution and gel behavior of arabinoxylans: Effect of structure on properties in aqueous systems. M. S. KALE (1), C. Yang (2), O. H. Campanella (1), B. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.; (2) Jiangnan University, Wushi, PRC Peoples Rep of China CFW 55:A75 Removal of the 3-O-substituent from 2,3-disubstituent INCREASES THE ENZYMATIC DEGRADABILITY OF ALKALI extractable arabinoxylans from corn bran. H. XU (1), B. Reuhs (1), B. R. Hamaker (1). (1) Purdue University, Whistler Center for Carbohydrate Research, West Lafayette, IN, U.S.A. CFW 55:A73 %NDOGENOUS ä GLUCANASE ACTIVITY IN SELECTED /NTARIO wheats. A. VATANDOUST (1), S. Ragaee (1), P. Wood (2), S. Tosh (2), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada; (2) Agriculture and Agri-Food Canada, Guelph, ON, Canada CFW 55:A51 0HYSICOCHEMICAL PROPERTIES OF WATER AND ENZYME extractable arabinoxylans from hulless barley. M. S. ):9$/2#:9+ 4 -C-ILLAN 3 "AZIN A. Chepurna (2). (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada CFW 55:A65 Variation in oxidative gelation among wheat mill streams. D. D. RAMSEYER (1), A. D. Bettge (2), C. F. Morris (2). (1) School of Food Science, Washington State University, Pullman, WA, U.S.A.; (2) USDAARS Western Wheat Quality Laboratory, Washington State University, Pullman, WA, U.S.A. CFW 55:A62 #OMPOSITIONAL AND STRUCTURAL CHARACTERIZATION OF HULLESS BARLEY LINES OF VARIABLE ä GLUCAN CONTENT 3 NAIR (1), S. Ullrich (1), B. Baik (1). (1) Washington State University, Pullman, WA, U.S.A. CFW 55:A67 Production of arabinoxylooligosaccharides from corn alkali-extractable arabinoxylan. P. RUMPAGAPORN (1), B. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.
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