Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties-Reference-Cited by-同舟云学术

Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties

Published:2018-09 Issue: Volume:196 Page:18-26
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wang Weiwei,Guan Lan,Seib Paul A.,Shi Yong-Cheng

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference25 articles.

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4. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition;Cooke;Carbohydrate Research,1992

5. Wheat-gluten uses and industry needs;Day;Trends in Food Science and Technology,2006

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