The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry
- 1 September 1987
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 6 (2), 147-158
- https://doi.org/10.1016/s0733-5210(87)80051-6
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Molecular organization in starches: a carbon 13 CP/MAS NMR studyJournal of the American Chemical Society, 1985
- Small-angle neutron scattering studies of starch granule structureCarbohydrate Polymers, 1984
- A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Painting Loaves with EthanolStarch ‐ Stärke, 1983
- A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volumeJournal of the Science of Food and Agriculture, 1982
- Physical Characterization of Amylose‐Fatty Acid Complexes in Starch Granules and in SolutionStarch ‐ Stärke, 1982
- Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch GelsStarch ‐ Stärke, 1981
- DSC‐Untersuchungen an Stärke Teil I. Möglichkeiten thermoanalytischer Methoden zur StärkecharakterisierungStarch ‐ Stärke, 1980
- Multiple Phase Transitions of Starches and Nägeli AmylodextrinsStarch ‐ Stärke, 1980
- Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric StudyStarch ‐ Stärke, 1980
- Kinetic study of the retrogradation of gelatinised starchJournal of the Science of Food and Agriculture, 1968