Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents-Reference-Cited by-同舟云学术

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Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

Published:2014-09-18 Issue:1-2 Volume:67 Page:107-116
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Garcia Marina Costa¹,Franco Célia Maria Landi¹

Affiliation:

1. Department of Food Engineering and Technology; UNESP-São Paulo State University; São José do Rio Preto São Paulo Brazil

Funder

São Paulo Research Foundation

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400107/fullpdf

Reference32 articles.

1. Starch granules: structure and biosynthesis-mini review;Buléon;Int. J. Biol. Macromol.,1998

2. Interactions between starch and lipids studied by DSC;Eliasson;Thermochim. Acta,1994

3. Morphological and structural studies of thermally treated starch-fatty acid systems;Exarhopoulos;J. Cereal Sci.,2012

4. Stach-lipid interactions in common, waxy, ae, du, and ae su2 maize starches examined by differential scanning calorimetry;Villwock;Cereal Chem.,1999

5. On the effect of active surface agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part 1. Pasting and calorimetric studies;Mira;Carbohydr. Polym.,2007

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