Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin

Author:

Gunaratne Anil,Ranaweera Somathilaka,Corke Harold

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference34 articles.

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2. Effects of sugars and sugar alcohols on the thermal transition and cold stability of corn starch gel;Baek;Food Hydrocolloid,2004

3. Behavior of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes;Bean;Food Research,1958

4. Wheat starch gelatinization in sugar solutions I. Sucrose: Microscopy and viscosity effects;Bean;Cereal Chemistry,1978

5. Gelatinization of wheat starch in the presence of sucrose and sodium chloride: correlation between gelatinization temperature and water mobility as determined by oxygen-17 nuclear magnetic resonance;Chinachoti;Cereal Chemistry,1991

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