Impact of Process Parameters on the Acid Modification of Potato Starch-Reference-Cited by-同舟云学术

Impact of Process Parameters on the Acid Modification of Potato Starch

Published:2018-07-22 Issue:1-2 Volume:71 Page:1800111
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Ulbrich Marco¹,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

Funder

German Federation of Industrial Research Associations

Research Association of the German Food Industry (FEI)

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800111/fullpdf

Reference28 articles.

1. Internal structure of the potato starch granule revealed by chemical gelatinization

2. The influence of amylose on starch granule structure

3. Current Understanding on Starch Granule Structures

4. Microscopy of starch: evidence of a new level of granule organization

5. Molecular arrangement in blocklets and starch granule architecture

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