Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes-Reference-Cited by-同舟云学术

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Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes

Published:2015 Issue:4 Volume:21 Page:509-515
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Sha Yuki¹,Adachi Shuji¹

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/21/4/21_509/_pdf

Reference40 articles.

1. Adachi, S., Watanabe, T., and Kohashi, M. (1989). Role of swelling pressure on distribution coefficient of maltooligosaccharide in a cation-exchange resin. Agric. Biol. Chem., 53, 3203-3208.

2. Ahhmed, A. M., Kawahara, S., Ohta, K., Nakade, K., Soeda, T., and Muguruma, M. (2007). Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Sci., 76, 455-462.

3. Ahhmed, A. M., Nasu, T., Huy, D. Q., Tomisaka, Y., Kawahara, S., and Muguruma, M. (2009). Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef. Meat Sci., 82, 170-178.

4. Belitz, H.-D. and Wieser, H. (1985). Bitter compounds: occurrence and structure-activity relationship. Food Rev. Int., 1, 271-354.

5. Campo, V. L., Kawano, D. F., De Silva, D. B., and Carvalho, I. (2009). Carrageenans: biological properties, chemical modifications and structural analysis—a review. Carbohydr. Polym., 77, 167-180.

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