Use of 13C and 17O NMR to Study Wheat Starch-Water-Sugar Interactions with Increasing Temperatures

Author:

Sobczynska D.,Setser C.,Lim H.,Hansen L.,Paukstelis J.

Publisher

Springer US

Reference29 articles.

1. Bean, M. M. and Osman, E. M., 1959, Behavior of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes. Food Res., 24:665.

2. Bean, M. M. and Yamazaki, W. T., 1978, Wheat starch gelatinization in sugar solutions. I. Sucrose; light microscopy and viscosity effects. Cereal Chem., 55:936.

3. Bean, M. M., Yamazaki, W. T. and Donelson, D. H., 1978, Wheat starch gelatinization in sugar solutions. II. Fructose, glucose, and sucrose cake performance. Cereal Chem., 55:945.

4. Bock, K. and Lemieux, R., 1982, The conformational properties of sucrose in aqueous solution: Intramolecular hydrogen-bonding. Carbohydr. Res., 100:63.

5. Callaghan, P. T., Jolley, K. W., Lelievre, J. and Wong, R. B. K., 1983, Nuclear magnetic resonance studies of wheat starch pastes. J. Colloid and Interface Sci., 92:332.

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