Physicochemical, morphological, thermal, pasting, and textural properties of starch acetates.
- Published in:
- Food Reviews International, 2016, v. 32, n. 2, p. 161, doi. 10.1080/87559129.2015.1057842
- By:
- Publication type:
- Article
Works by Hasnain, Abid
Results: 54
1
2
Awareness Among Parents of bb-Thalassemia Major Patients, Regarding Prenatal Diagnosis and Premarital Screening.
- Published in:
- Journal of the College of Physicians & Surgeons Pakistan, 2012, v. 22, n. 4, p. 218
- By:
- Publication type:
- Article
3
Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.).
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.1858
- By:
- Publication type:
- Article
4
Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 624, doi. 10.1002/cche.10406
- By:
- Publication type:
- Article
5
Comparative study on efficiency of nutmeg microencapsulation (freeze‐drying method) using native and OSA sorghum starch as wall materials in combination with gum arabic.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 3, p. 589, doi. 10.1002/cche.10275
- By:
- Publication type:
- Article
6
Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti).
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 6, p. 1170, doi. 10.1002/cche.10228
- By:
- Publication type:
- Article
7
Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 5, p. 885, doi. 10.1002/cche.10191
- By:
- Publication type:
- Article
8
Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 417, doi. 10.1094/CCHEM-04-16-0103-R
- By:
- Publication type:
- Article
9
Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens.
- Published in:
- Food Technology & Biotechnology, 2018, v. 56, n. 2, p. 278, doi. 10.17113/ftb.56.02.18.5561
- By:
- Publication type:
- Article
10
Inactivation of food borne pathogens by lipid fractions of culinary condiments and their nutraceutical properties.
- Published in:
- Microbiology Research, 2018, v. 9, n. 1, p. 1, doi. 10.4081/mr.2018.7465
- By:
- Publication type:
- Article
11
Effects of plasticizers on sorption and optical properties of gum cordia based edible film.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2606, doi. 10.1007/s13197-016-2227-7
- By:
- Publication type:
- Article
12
Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2366, doi. 10.1007/s13197-013-1199-0
- By:
- Publication type:
- Article
13
Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1066, doi. 10.1007/s13197-012-0629-8
- By:
- Publication type:
- Article
14
Evaluation of Antioxidant and Antimicrobial Activities of Ethnic Culinary Herbs and Spices.
- Published in:
- Arab Gulf Journal of Scientific Research, 2016, v. 34, n. 1/2, p. 1, doi. 10.51758/agjsr-1/2-2016-0001
- By:
- Publication type:
- Article
15
Morphological, physicochemical, and pasting properties of modified water chestnut ( Trapabispinosa ) starch.
- Published in:
- International Journal of Food Properties, 2017, v. 20, n. 5, p. 1016, doi. 10.1080/10942912.2016.1193514
- By:
- Publication type:
- Article
16
Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum ( Sorghum bicolor ) Starch.
- Published in:
- International Journal of Food Properties, 2014, v. 17, n. 3, p. 523, doi. 10.1080/10942912.2012.654558
- By:
- Publication type:
- Article
17
Influence of dietary practices on Blood pressure: comparison between house wives and employed women.
- Published in:
- Journal of the Pakistan Medical Association, 2019, v. 69, n. 6, p. 857
- By:
- Publication type:
- Article
18
Study on awareness of osteoporosis and its associated risk factors among housewives and working women in Karachi.
- Published in:
- Journal of the Pakistan Medical Association, 2017, v. 67, n. 12, p. 1879
- By:
- Publication type:
- Article
19
Dietary practices and severity of depression. Comparative study among housewives and working women in Karachi.
- Published in:
- Journal of the Pakistan Medical Association, 2017, v. 67, n. 6, p. 869
- By:
- Publication type:
- Article
20
Association of dietary patterns with anthropometric, lifestyle and socio-economic factors among women of selected communities from Karachi, Pakistan.
- Published in:
- Journal of the Pakistan Medical Association, 2016, v. 66, n. 10, p. 1249
- By:
- Publication type:
- Article
21
Use of alcoholic–alkaline treated starch citrates and lactates as fat and protein replacer in imitation Mozzarella cheese.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpe.13297
- By:
- Publication type:
- Article
22
Characterization of Citric Acid Treated Partially Cold‐Water Swellable Sorghum and Corn Starch Extrudates; A Green Approach.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 9/10, p. 1, doi. 10.1002/star.202100291
- By:
- Publication type:
- Article
23
Rheological, Textural, and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐Xanthan Gum and Corn‐Xanthan Gum Extrudates (RS<sub>3</sub>).
- Published in:
- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202100235
- By:
- Publication type:
- Article
24
Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202000241
- By:
- Publication type:
- Article
25
Comparative Study on Effects of Xanthan Gum at Different Concentrations on the Functional, Thermal, and Digestibility Characteristics of Corn and Sorghum Starch Extrudates.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000206
- By:
- Publication type:
- Article
26
Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch.
- Published in:
- Starch / Staerke, 2018, v. 70, n. 7/8, p. 1, doi. 10.1002/star.201700320
- By:
- Publication type:
- Article
27
Effects of different modification reagents on functional properties of pearl millet starches.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 3/4, p. 1, doi. 10.1002/star.201600142
- By:
- Publication type:
- Article
28
Effect of chemical modifications on morphological and functional characteristics of water-chestnut starches and their utilization as a fat-replacer in low-fat mayonnaise.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 1/2, p. 1, doi. 10.1002/star.201600041
- By:
- Publication type:
- Article
29
Biodegradable film from mango kernel starch: Effect of plasticizers on physical, barrier, and mechanical properties.
- Published in:
- Starch / Staerke, 2016, v. 68, n. 9/10, p. 919, doi. 10.1002/star.201500349
- By:
- Publication type:
- Article
30
Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches.
- Published in:
- Starch / Staerke, 2015, v. 67, n. 1/2, p. 183, doi. 10.1002/star.201400153
- By:
- Publication type:
- Article
31
Functional properties of cowpea ( Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums.
- Published in:
- Starch / Staerke, 2014, v. 66, n. 9/10, p. 832, doi. 10.1002/star.201300268
- By:
- Publication type:
- Article
32
Effect of emulsifiers on complexation, pasting, and gelling properties of native and chemically modified white sorghum ( Sorghum bicolor) starch.
- Published in:
- Starch / Staerke, 2013, v. 65, n. 5/6, p. 490, doi. 10.1002/star.201200175
- By:
- Publication type:
- Article
33
Thermal Characterization of Native and Modified White Sorghum ( Sorghum Bicolor ) Starch.
- Published in:
- International Journal of Polymer Analysis & Characterization, 2012, v. 17, n. 3, p. 227, doi. 10.1080/1023666X.2012.644400
- By:
- Publication type:
- Article
34
Functional and Morphological Characterization of Low-Substituted Acetylated White Sorghum (Sorghum bicolor) Starch.
- Published in:
- International Journal of Polymer Analysis & Characterization, 2011, v. 16, n. 3, p. 187, doi. 10.1080/1023666X.2011.562690
- By:
- Publication type:
- Article
35
Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16094
- By:
- Publication type:
- Article
36
Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14928
- By:
- Publication type:
- Article
37
Comparative study on the application of chemically modified corn and pearl millet starches in white sauce.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14393
- By:
- Publication type:
- Article
38
Effect of mango kernel starch coatings on the shelf life of almond (<italic>Prunus dulcis</italic>) kernels.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13449
- By:
- Publication type:
- Article
39
Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation.
- Published in:
- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 896, doi. 10.1111/jfpp.12044
- By:
- Publication type:
- Article
40
Functional, antioxidant, and sensory properties of a ready‐to‐eat wheat flour snack incorporated with germinated legume flour.
- Published in:
- Legume Science, 2023, v. 5, n. 3, p. 1, doi. 10.1002/leg3.174
- By:
- Publication type:
- Article
41
Effects of onion peel extract on bioactive components, textural and sensory characteristics of chickpea‐based fried snack.
- Published in:
- Legume Science, 2023, v. 5, n. 3, p. 1, doi. 10.1002/leg3.163
- By:
- Publication type:
- Article
42
Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread.
- Published in:
- Legume Science, 2021, v. 3, n. 2, p. 1, doi. 10.1002/leg3.89
- By:
- Publication type:
- Article
43
Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes.
- Published in:
- Legume Science, 2021, v. 3, n. 1, p. 1, doi. 10.1002/leg3.68
- By:
- Publication type:
- Article
44
Osmotic Dehydration of Mango Cubes: Effect of Novel Gluten-Based Coating.
- Published in:
- Drying Technology, 2013, v. 31, n. 1, p. 120, doi. 10.1080/07373937.2012.727055
- By:
- Publication type:
- Article
45
A COMPREHENSIVE REVIEW ON SCOPE, CHARACTERISTICS AND APPLICATIONS OF INSTANT STARCHES IN FOOD PRODUCTS.
- Published in:
- Annals: Food Science & Technology, 2018, v. 19, n. 1, p. 79
- By:
- Publication type:
- Article
46
Rheological, textural and digestibility characteristics of chapatti as affected by RS<sub>4</sub> starch prepared from corn and sorghum.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1309, doi. 10.1007/s11694-022-01701-x
- By:
- Publication type:
- Article
47
Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 237, doi. 10.1007/s11694-020-00624-9
- By:
- Publication type:
- Article
48
Bioactive properties and oxidative stability of nutmeg oleoresin microencapsulated by freeze drying using native and OSA sorghum starches as wall materials.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2559, doi. 10.1007/s11694-020-00502-4
- By:
- Publication type:
- Article
49
Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials.
- Published in:
- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3060, doi. 10.1007/s11694-019-00228-y
- By:
- Publication type:
- Article
50
Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers.
- Published in:
- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2594, doi. 10.1007/s11694-019-00179-4
- By:
- Publication type:
- Article