Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents-Reference-Cited by-同舟云学术

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Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents

Published:2016-09 Issue: Volume:148 Page:371-379
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Garcia M.C.,Pereira-da-Silva M.A.,Taboga S.,Franco C.M.L.

Funder

São Paulo State Research Foundation − FAPESP −

National Council for Scientific and Technological Development − CNPQ

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Thermal behavior of amylose-complexes;Biliaderis;Carbohydrate Polymers,1985

2. Inertial effects of adsorbed glycerol monostearate crystals on the shear rheology of water/canola oil interfaces;Carrillo-Navas;Journal of Food Engineering,2014

3. The physicochemical properties of sewelled maize starch granules complexed with lauric acid;Chang;Food Hydrocolloids,2013

4. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal corn starch granules;Chang;Journal of Cereal Science,2013

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

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