On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface Coating
- 1 January 1981
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 33 (7), 231-235
- https://doi.org/10.1002/star.19810330704
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat StarchStarch ‐ Stärke, 1981
- Multiple Phase Transitions of Starches and Nägeli AmylodextrinsStarch ‐ Stärke, 1980
- Inhibition of Starch Gelatinization by Amylose‐Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose‐LipidkomplexesStarch ‐ Stärke, 1980
- Effect of Water Content on the Gelatinization of Wheat StarchStarch ‐ Stärke, 1980
- Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric StudyStarch ‐ Stärke, 1980
- Phase transitions of the starch–water systemBiopolymers, 1979
- Cold Gelatinization of StarchStarch ‐ Stärke, 1979
- Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat GrainsStarch ‐ Stärke, 1978
- Die Lipide der Stärken — ein Forschungsgebiet zwischen Kohlenhydraten und LipidenFette, Seifen, Anstrichmittel, 1977
- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971