Starch gel foods in cookery science: application of native starch and modified starches

Author:

Hirao Kazuko1,Kondo Tomoko2,Kainuma Keiji3,Takahashi Setsuko2

Affiliation:

1. Aikoku Gakuen Junior College

2. Faculty of Home Economics, Kyoritsu Women’s University

3. Tsukuba Science Academy

Publisher

Japanese Society of Biorheology

Subject

Mechanical Engineering,Mechanics of Materials,General Materials Science

Reference72 articles.

1. 1. Nuwamanya E, Baguma Y, Wembabazi E, Rubaihayo P. A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. Afr J Biotechnol. 2011; 10(56): 12018–30.

2. 2. Ichihara T. Denpun geru no bussei—kouso shori denpun no geru bussei to sono hatsugen mekanizumu yori (Structure and mechanical properties of starch gels: properties and mechanisms of enzymatically modified starches). J Appl Glycosci. 2015; 5(2): 95–9. (in Japanese)

3. 3. Lineback DR. Current concepts of starch structure and its impact on properties. J Jpn Soc Starch Sci. 1986; 33: 80–8.

4. 4. Miller BS, Derby RI, Trimbo HB. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chem. 1973; 50: 271–80.

5. 5. Gudmundsson M. Retrogradation of starch and the role of its components. Thermochimica Acta. 1994; 246(2): 329–41.

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