Some Factors which Influence the Rheological Properties of Starch Gels
- 1 January 1961
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 13 (5), 164-173
- https://doi.org/10.1002/star.19610130504
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Ionic Conductances in Gels of Wheat StarchNature, 1960
- Packing of Spheres: Packing of Equal SpheresNature, 1960
- Broadening of the Water Proton Line in High-Resolution Nuclear Magnetic Resonance Spectra of Starch GelsNature, 1960
- Interaction of starch with sucrose stearates and other antistaling agentsJournal of the Science of Food and Agriculture, 1960
- The measurement of the hardness of margarine and fats with cone penetrometersJournal of Oil & Fat Industries, 1959
- Food Additive Analysis, Composition of Polyoxyethylene (8) StearateJournal of Agricultural and Food Chemistry, 1958
- STRAIN RETARDATION IN STARCH JELLY CANDYJournal of Food Science, 1956
- Measurements of properties of corn starch gelsJournal of Colloid Science, 1950
- Statistical Mechanics of Cross-Linked Polymer Networks II. SwellingThe Journal of Chemical Physics, 1943
- Relation of Concentration to Action of Gelatinizing Agents on Starch1Journal of the American Chemical Society, 1933