Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches-Reference-Cited by-同舟云学术

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Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

Published:2014-12 Issue: Volume:41 Page:71-78
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Schwartz Jean Marc,Le Bail Kilian,Garnier Catherine,Llamas Geneviève,Queveau Delphine,Pontoire Bruno,Srzednicki George,Le Bail Patricia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Effect of different hydrocolloids on gelatinization behavior of hard wheat flour;Alam;Trakia Journal of Sciences,2009

2. Thermal analysis of the water uptake by hydrocolloids;Bhaskar;Thermochimica Acta,1998

3. Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas;Biais;Carbohydrate Polymers,2006

4. Effect of hydrocolloids on gelatinisation and structure formation in concentrated waxy maize and wheat starch gels;Biliaderis;Starch/Starke,1997

5. Crystallization behavior of amylose-V complexes: structure–property relationships;Biliaderis;Carbohydrate Research,1989

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