Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions-Reference-Cited by-同舟云学术

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Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions

Published:2022-06 Issue: Volume:285 Page:119262
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Gabriel Martin,Gomernik Florian,Ferstl Esther,Chemelli Angela,Kádár Roland,Spirk Stefan

Funder

Österreichische Forschungsförderungsgesellschaft

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. An introduction to rheology;Barnes,1989

2. Negative thixotropy of polymer solutions. 1. A model explaining time-dependent viscosity;Buitenhuis;Colloid & Polymer Science,2003

3. Negative thixotropy of polymer solutions. 2. A systematic study of the time-dependent viscosity of partially hydrolyzed polyacrylamide;Buitenhuis;Colloid & Polymer Science,2003

4. Jet cooking of waxy maize starch: Solution rheology and molecular weight degradation of amylopectin;Byars;Cereal Chemistry,2003

5. Starch crystal solubility and starch granule gelatinisation;Crochet;Carbohydrate Research,2005

Cited by 2 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. Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches;International Journal of Biological Macromolecules;2024-04

2. Effect of jet-cooking on rheological properties of navy bean flour suspensions;Food Chemistry Advances;2023-10

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