High-Pressure Gelatinization of Wheat Starch and Properties of Pressure-Induced Gels-Reference-Cited by-同舟云学术

High-Pressure Gelatinization of Wheat Starch and Properties of Pressure-Induced Gels

Published:1998-11-13 Issue:12 Volume:46 Page:4824-4829
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Douzals J. P.¹,Perrier Cornet J. M.¹,Gervais P.¹,Coquille J. C.¹

Affiliation:

1. Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, ENSBANA, 1 Esplanade Erasme 21000 Dijon, France, and Laboratoire de Génie des Agro-équipements et des Procédés, ENESAD, Bd O de Serres, 21800 Quétigny, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf971106p

Reference20 articles.

1. Viscoelastic properties of maize starch/hydrocolloid pastes and gels

2. High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose

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