Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 2 (2), 105-118
- https://doi.org/10.1016/s0733-5210(84)80023-5
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Differential scanning calorimetry studies on wheat starch—gluten mixturesJournal of Cereal Science, 1983
- Analyses of Monoglycerides and Other Emulsifiers by GaschromatographyFette, Seifen, Anstrichmittel, 1983
- On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface CoatingStarch ‐ Stärke, 1981
- Inhibition of Starch Gelatinization by Amylose‐Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose‐LipidkomplexesStarch ‐ Stärke, 1980
- A Study of the Amylose‐Monoglyceride Complex by Raman SpectroscopyStarch ‐ Stärke, 1979
- Physical aspects of the improvement of dough by fatFood Chemistry, 1977
- Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various StarchesStarch ‐ Stärke, 1973
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970
- X‐Ray diffraction of oriented amylose fibers. II. Structure of V amylosesBiopolymers, 1967