Distribution of Starch Lysophosphatidylcholine in Pasting and Gelation of Wheat Starch Suspensions

Author:

ISHINAGA Masataka,UEDA Aiko,MATSUNAKA Chie,TAMURA Miho

Publisher

Japanese Society for Food Science and Technology

Subject

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

Reference30 articles.

1. Bartlett, G.R. (1959). Phosphorus assay in column chromatography. J. Biol. Chem., 34, 466-468.

2. Batey, I.L. (2007). Interpretation of RVA curves. In “The RVA Handbook” ed. by Graham, B.C. and Andrew, S.R. AACC International Press, MN, pp. 19-30.

3. Chung, O.K. and Ohm, J.B. (2000). Cereal lipids. In “Handbook of Cereal Science and Technology, 2nd ed.” ed. by K. Kulp and J.G. Pont. Marcel Dekker, Inc., NY, pp. 417-477.

4. Cornell, H. (2004). The functionality of wheat. In “Starch in Food: Structure, Function and Applications” ed. by A.C. Eliasson. CRC Press, NY, pp. 211-240.

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2. Characterization of the Forms of Lysolecithin in Wheat Starch;Nippon Shokuhin Kagaku Kogaku Kaishi;2015

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