Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch-Reference-Cited by-同舟云学术

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Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch

Published:2013-03 Issue:2 Volume:30 Page:661-671
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kett Anthony P.,Chaurin Valérie,Fitzsimons Sinead M.,Morris Edwin R.,O'Mahony James A.,Fenelon Mark A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Application of polymer blending laws to starch–gelatin composites;Abdulmola;Carbohydrate Polymers,1996

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

3. Pasting, paste and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

4. Structure–function relationships of caseins;Dalgleish,1997

5. Three classes of starch granule swelling: influence of surface proteins and lipids;Debet;Carbohydrate Polymers,2006

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