Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating

Author:

Li J.H.,Vasanthan T.,Hoover R.,Rossnagel B.G.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. An experimentally-based predictive model for the separation of amylopectin subunits during starch gelatinization;Atkin;Carbohydrate Polymers,1998

2. The events leading to the formation of ghost remnants from the starch granule surface and the contribution of the granule surface to the gelatinization endotherm;Atkin;Carbohydrate Polymers,1998

3. Rheological and microstructural changes of oat and barley starches during heating and cooling;Autio;Food Structure,1990

4. Heat-induced structural changes in acid-modified barley starch dispersions;Autio;Food Structure,1992

5. Microscopical study of the destructuring of waxy maize and smooth pea starches by shear and heat at low hydration;Barron;Journal of Food Science,2001

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