Phase Transitions of Starch and Molecular Mechanisms-Reference-Cited by-同舟云学术

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Phase Transitions of Starch and Molecular Mechanisms

Published:2020 Issue: Volume: Page:77-120
ISSN:
Container-title:Starch Structure, Functionality and Application in Foods
language:
Short-container-title:

Author:

Wang Shujun,Chao Chen,Huang Shiqing,Yu Jinglin

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-15-0622-2_6

Reference246 articles.

1. Wang S, Copeland L. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food Funct. 2013;4(11):1564–80.

2. Li D, Fayet C, Homer S. Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water. Carbohydr Polym. 2013;94(1):31–7.

3. Wajiras R, Chika O, Davids J. DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions. J Sci Food Agric. 2009;89(12):2156–64.

4. Considine T, Noisuwan A, Hemar Y, Wilkinson B, Bronlund J, Kasapis S. Rheological investigations of the interactions between starch and milk proteins in model dairy systems: a review. Food Hydrocoll. 2011;25(8):2008–201725.

5. Noisuwan A, Bronlund J, Wilkinson B, Hemar Y. Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch. Food Hydrocoll. 2008;22(1):174–83.

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1. ИЗУЧЕНИЕ КИНЕТИКИ ФЕРМЕНТАТИВНОГО ГИДРОЛИЗА РАСТИТЕЛЬНЫХ МАТЕРИАЛОВ НА ПРИМЕРЕ ОВСЯНОЙ МУКИ;Технологии и оборудование химической, биотехнологической и пищевой про-мышленности;2021-08-20

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