Determination of the terminal extent of starch gelatinization in a limited water system by DSC-Reference-Cited by-同舟云学术

Determination of the terminal extent of starch gelatinization in a limited water system by DSC

Published:2002-06 Issue:1 Volume:53 Page:39-42
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fukuoka Mika,Ohta Ken-ichi,Watanabe Hisahiko

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. Biliaderis, C. G. (1990). Thermal analysis of food carbohydrates. In V. R. Harwalkar, C.-Y. Ma (Eds.), Thermal analysis of foods (pp. 168–220). New York: Elsevier

2. Starch gelatinization measured by pulsed nuclear magnetic resonance;Da Silva;Cereal Chemistry,1996

3. Phase transition of the starch–water system;Donovan;Biopolymers,1979

4. Effect of water content on the gelatinization of wheat starch;Eliasson;Starch,1980

5. MRI observation and mathematical model simulation on water migration in wheat dough during boiling;Fukuoka;Journal of Food Science,2000

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