Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents-Reference-Cited by-同舟云学术

Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents

Published:2011-04 Issue:1 Volume:85 Page:86-96
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Błaszczak Wioletta,Bidzińska Ewa,Dyrek Krystyna,Fornal Józef,Michalec Marek,Wenda Elżbieta

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference24 articles.

1. The aging paradox: Free radical theory of aging;Ashok;Experimental Gerantology,1999

2. Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content;Błaszczak;Carbohydrate Polymers,2008

3. EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch;Błaszczak;Carbohydrate Polymers,2010

4. Błaszczak, W., Bidzińska, E., Dyrek, K., Fornal, J., Michalec, M., & Wenda, E. Effect of phosphorylation on thermally induced processes in potato starch. In P. Tomasik, G. Gilbert, L. Wasserman, G. Zaikov (Eds.), Latest Progress in Starch Science. NY: Nova Science Publishers (Chapter 5), in press.

5. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Błaszczak;Carbohydrate Polymers,2007

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