Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch-Reference-Cited by-同舟云学术

Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

Published:2023-05 Issue: Volume:167 Page:112653
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

De Schepper C.F.,Courtin C.M.

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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2. Barley and malt starch in brewing: A general review;Bamforth;Technical quarterly-Master Brewers Association of the Americas,2003

3. Scientific principles of malting and brewing;Bamforth,2006

4. Physicochemical changes in barley starch during malting;Contreras-Jiménez;Journal of the Institute of Brewing,2019

5. A kinetic study on the thermal inactivation of barley malt α–amylase and β–amylase during the mashing process;De Schepper;Food Research International,2022

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2. Effective strategies to maximise dextrin formation in brewing;Journal of the Institute of Brewing;2024-06-10

3. Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility;Ultrasonics Sonochemistry;2024-06

4. A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics;Heliyon;2024-05

5. The Impact of 10 Unmalted Alternative Adjuncts on Wort Characteristics;Foods;2023-11-22