Starch gel foods in cookery science: application of native starch and modified starches-Reference-Cited by-同舟云学术

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

Published:2021 Issue:1 Volume:35 Page:29-41
ISSN:1867-0466
Container-title:Journal of Biorheology
language:en
Short-container-title:J Biorheol

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

Link

https://www.jstage.jst.go.jp/article/jbr/35/1/35_29/_pdf

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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