Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Author:

Dries D.M.,Gomand S.V.,Goderis B.,Delcour J.A.

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference40 articles.

1. Rheological and physical characterization of pregelatinized maize starches;Anastasiades;Journal of Food Engineering,2002

2. The crystal and molecular-structure of Vh amylose by electron-diffraction analysis;Brisson;International Journal of Biological Macromolecules,1991

3. Starch granules: structure and biosynthesis;Buléon;International Journal of Biological Macromolecules,1998

4. Determination of the polymorphic composition of smooth pea starch;Cairns;Carbohydrate Polymers,1997

5. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

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