The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching-Reference-Cited by-同舟云学术

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The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching

Published:2016-12 Issue: Volume:61 Page:36-47
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Doblado-Maldonado Andrés F.,Gomand Sara V.,Goderis Bart,Delcour Jan A.

Funder

‘Fonds Wetenschappelijk Onderzoek – Vlaanderen’ (FWO, Brussels, Belgium)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Approved methods of analysis;AACCInternational,2013

2. Starches of high amylose content. Fractionation of amylomaize starch by aqueous leaching;Banks;Starch – Stärke,1991

3. Structure and thermodynamic melting parameters of wheat starches with different amylose content;Bocharnikova;Journal of Thermal Analysis and Calorimetry,2003

4. A small-angle X-ray scattering study of the annealing and gelatinization of starch;Cameron;Polymer,1992

5. Impact of molecular structure of amylopectin and amylose on amylose chain association during cooling;Chung;Carbohydrate Polymers,2009

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