Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations-Reference-Cited by-同舟云学术

Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations

Published:2007-12-08 Issue:1 Volume:9 Page:296-304
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Baks Tim¹,Bruins Marieke E.¹,Janssen Anja E. M.¹,Boom Remko M.¹

Affiliation:

1. Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm700814a

Reference36 articles.

1. Aspects of the Physical Chemistry of Starch

2. Phase transitions of the starch-water system

3. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

4. Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study

5. A model of starch gelatinization linking differential scanning calorimetry and birefringence measurements

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