Rheological studies of starch—fatty acid gels-Reference-Cited by-同舟云学术

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Rheological studies of starch—fatty acid gels

Published:1993-12 Issue:6 Volume:7 Page:479-495
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Raphaelides S.N.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Functional Properties of Food Macromolecules;Morris,1986

2. Functional Properties of Food Macromolecules;Launay,1986

3. Quantitative aspects of amylose-lipid interactions

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment;Food Hydrocolloids;2025-01

2. Amylose–Lipid Complex;Starch Structure, Functionality and Application in Foods;2020

3. Polymorphism of crystalline complexes of V-amylose with fatty acids;International Journal of Biological Macromolecules;2018-11

4. Influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine;LWT;2016-12

5. Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum;Carbohydrate Polymers;2016-01

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