Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics-Reference-Cited by-同舟云学术

Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics

Published:2004-01 Issue:1 Volume:39 Page:57-66
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Qi Xin,Tester Richard F.,Snape Colin E.,Yuryev Vladimir,Wasserman Luybov A.,Ansell Ray

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

1. A small-angle X-ray scattering study of the annealing and gelatinisation of starch;Cameron;Polymer,1992

2. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

3. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition;Cooke;Carbohydrate Research,1992

4. Structure and functionality of barley starches;Czuchajowska;Cereal Chemistry,1998

5. Comparison of thermal and viscoelastic properties of 4 waxy starches and the effect of added surfactant;Gudmundsson;Starch/Stärke,1992

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