Behavior of corn, wheat and rice starch gels in uniaxial compression
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference14 articles.
1. Gums and Stabilizers for the Food Industry, 2;Christianson,1984
2. The Physics of Rubber Elasticity;Treloar,1975
3. Note: Frictional Effects in Compressional Deformation of Gelatin and Starch Gels and Comparison of Material Response in Simple Shear, Torsion, and Lubricated Uniaxial Compression
4. The consolidation of concentrated suspensions. Part 1.—The theory of sedimentation
5. Scaling behaviour of the rheology of aggregate networks formed from colloidal particles
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1. Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer;LWT - Food Science and Technology;2002-12
2. Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions;Journal of Food Science;2001-06
3. Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub-Tg Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss;Cereal Chemistry Journal;2000-09
4. FRACTURE PROPERTIES OF STARCH GELS AND THEIR RATE DEPENDENCY;Journal of Texture Studies;1995-09
5. Comparative Study about Commercially Available Starches for High Shear and High Temperature Applications in Foods;Starch - Stärke;1994
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