Molecular Investigation of the Gel Structure of Native Starches-Reference-Cited by-同舟云学术

Molecular Investigation of the Gel Structure of Native Starches

Published:2018-09-18 Issue: Volume: Page:1800080
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Ulbrich Marco¹,Terstegen Tim Alexander¹,Flöter Eckhard¹

Affiliation:

1. Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800080/fullpdf

Reference27 articles.

1. Some Studies on Starch Gelation

2. Properties of heated aqueous starch dispersions dependent on the preparation conditions

3. Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature

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