The effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules-Reference-Cited by-同舟云学术

The effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules

Published:1986-06 Issue:6 Volume:37 Page:573-590
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Evans Ian D.,Haisman Derek R.,Elson Elliot L.,Pasternak Carmela,McConnaughey William B.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. ; , Starch and its Components Edinburgh University Press, Edinburgh, 1975, pp. 211–233.

2. ; , Amylases and the hydrolysis of starch and glycogen. The Enzymes (; Eds) Academic Press, New York, 1950, pp. 653–724.

3. ; , Applications of the amylases in the milling and baking technology. Enzymes and their Role in Wheat Technology ( Ed), Interscience, New York, 1946, pp. 89–126.

4. Effects of alpha-amylases on pregelatinised starches, as measured by the amylograph

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The multi-modal sensory effect on sour taste perception during oral processing of starch-thickened fluids;Food Hydrocolloids;2024-12

2. Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions;Food Research International;2024-04

3. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies;Starch - Stärke;2022-11-30

4. Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing;Journal of Texture Studies;2022-06-09

5. A review on food oral tribology;Friction;2022-05-12