Preparation of spherulites from jet cooked mixtures of high amylose starch and fatty acids. Effect of preparative conditions on spherulite morphology and yield-Reference-Cited by-同舟云学术

Preparation of spherulites from jet cooked mixtures of high amylose starch and fatty acids. Effect of preparative conditions on spherulite morphology and yield

Published:2008-01 Issue:2 Volume:71 Page:253-262
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Fanta George F.,Felker Frederick C.,Shogren Randal L.,Salch John H.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference16 articles.

1. Inclusion complexes of free fatty acids with amylose;Davies;Starch/Starke,1980

2. Formation of crystalline aggregates in slowly-cooled starch solutions prepared by steam jet cooking;Fanta;Carbohydrate Polymers,2002

3. Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of cooling;Fanta;Carbohydrate Polymers,2005

4. Effect of fatty acid structure on the morphology of spherulites formed from jet cooked mixtures of fatty acids and defatted cornstarch;Fanta;Carbohydrate Polymers,2006

5. Steam jet cooking of high amylose starch–fatty acid mixtures. An investigation of complex formation;Fanta;Carbohydrate Polymers,1999

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