Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties-Reference-Cited by-同舟云学术

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Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

Published:2020-02-25 Issue:5-6 Volume:72 Page:1900202
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Matsuki Junko¹^ORCID,Wada Masahisa²³,Sasaki Tomoko¹^ORCID,Yoza Koichi¹⁴,Maeda Hideo⁵,Tokuyasu Ken¹^ORCID

Affiliation:

1. Food Research InstituteNational Agriculture and Food Research Organization (NARO) Tsukuba Ibaraki 305‐8642 Japan

2. Division of Forest and Biomaterials ScienceGraduate School of AgricultureKyoto University Sakyo‐ku Kyoto 606‐8502 Japan

3. Department of Plant and Environmental New ResourcesCollege of Life SciencesKyung Hee University Giheung‐gu Yongin‐si Gyeonggi‐do 446‐701 Republic of Korea

4. Kagoshima‐Osumi Food Technology Development Center Kanoya Kagoshima 893‐1601 Japan

5. Institute of Crop ScienceNARO Tsukuba Ibaraki 305‐8518 Japan

Funder

Bio-oriented Technology Research Advancement Institution

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900202

Reference31 articles.

1. Starch gelatinization and its complexity for analysis

2. Methods for the study of starch retrogradation

3. Gelation of amylose

4. The roles of amylose and amylopectin in the gelation and retrogradation of starch

5. Observations on the crystallization of amylopectin from aqueous solution

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