Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch-Reference-Cited by-同舟云学术

Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch

Published:2010-04 Issue:4 Volume:17 Page:637-641
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Lima Felipe F.,Andrade Cristina T.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference31 articles.

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3. Physical properties and gelation behavior of a low-amylopectin maize starch and other high-amylose maize starches;Case;J. Cereal Sci.,1998

4. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Blaszczak;Carbohydr. Polym.,2007

5. Influence of amylose – amylopectin ratio on properties of extruded starch plastic sheets;van Soest;J. Macromol. Sci. – Pure Appl. Chem.,1997

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