Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2009.00078.x/fullpdf
Reference109 articles.
1. Water-solids interactions matrix structural properties and the rate of non-enzymatic browning;Acevedo;J Food Eng,2006
2. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest;Afoakwa;Food Chem,2001
3. Physicochemical characterisation of sago starch;Ahmad;Carbohydr Polym,1999
4. Viscoelastic properties of sweet potato puree infant food;Ahmed;J Food Eng,2006
5. Chemical and functional characteristics of products obtained from yam tubers;Alves;J Starch/Stärke,2002
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Enhancing mechanical and water barrier properties of starch film using chia mucilage;International Journal of Biological Macromolecules;2024-08
2. Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties;Applied Sciences;2024-03-26
3. Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality;International Food Research Journal;2023-12-20
4. Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties;Food Hydrocolloids;2023-08
5. Probing molecular interactions of amylose-morin complex and their effect on antioxidant capacity by 2D solid-state NMR spectroscopy;Food Chemistry;2023-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3