Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties-Reference-Cited by-同舟云学术

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties

Published:2020-10-14 Issue:1-2 Volume:73 Page:2000145
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Ulbrich Marco¹^ORCID,Flöter Eckhard¹

Affiliation:

1. Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office GG2, Seestraße 13, D‐13353 Berlin Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000145

Reference33 articles.

1. Pea Starch: Composition, Structure and Properties — A Review

2. Macromolecular structure of wrinkled- and smooth-pea starch components

3. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

4. Water mobility and textural properties of native and hydroxypropylated wheat starch gels

5. Film Properties of Hydroxypropyl Starch

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1. High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure;Starch - Stärke;2022-11-28

2. Special feature;Bulletin of Applied Glycoscience;2022-05-20

3. High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers;Starch - Stärke;2022-03-20

4. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics;Starch - Stärke;2020-10-14