Effects of the order of addition of reagents and catalyst on modification of maize starches

Author:

Sui Zhongquan,Huber Kerry C.,BeMiller James N.

Funder

National Research Initiative

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference38 articles.

1. Swelling and pore structure in starchy materials;Aguerre;Journal of Food Engineering,1989

2. Three classes of starch granule swelling: Influence of protein and lipids;Debet;Carbohydrate Polymers,2006

3. Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule “ghost” integrity;Debet;Journal of Agricultural and Food Chemistry,2007

4. The channels of starch granules;Fannon;Food Science and Biotechnology,2003

5. Heterogeniety of starch granules and the effect of granule channelization on starch modification;Fannon;Cellulose,2004

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