Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases-Reference-Cited by-同舟云学术

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Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases

Published:2015-05 Issue: Volume:122 Page:197-201
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Ahmadi-Abhari S.,Woortman A.J.J.,Hamer R.J.,Loos K.

Funder

Top Institute of Food & Nutrition

University of Groningen

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference14 articles.

1. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions;Ahmadi-Abhari;Carbohydrate Polymers,2013

2. The influence of amylose–LPC complex formation on the susceptibility of wheat starch to amylase;Ahmadi-Abhari;Carbohydrate Polymers,2013

3. Assessment of the influence of amylose–LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography;Ahmadi-Abhari;Food Chemistry,2013

4. Complexation induced changes of rheological properties of starch systems at different moisture levels;Conde-Petit;Journal of Rheology,1995

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

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