Effect of food additives on starch retrogradation: A review
- 12 June 2014
- journal article
- review article
- Published by Wiley in Starch ‐ Stärke
- Vol. 67 (1-2), 69-78
- https://doi.org/10.1002/star.201300278
Abstract
No abstract availableKeywords
This publication has 91 references indexed in Scilit:
- Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatographyFood Chemistry, 2013
- SNP in starch biosynthesis genes associated with nutritional and functional properties of riceScientific Reports, 2012
- Amylose–Vanillin Complexation Assessed by a Joint Experimental and Theoretical AnalysisThe Journal of Physical Chemistry C, 2011
- Effects of Soy Protein on Physical and Rheological Properties of Wheat StarchStarch ‐ Stärke, 2007
- Complexes of amylose and amylopectins with multivalent metal saltsJournal of Inorganic Biochemistry, 2004
- Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic ResonanceJournal of Food Science, 2004
- Thermal properties of complexes of amaranthus starch with selected metal saltsThermochimica Acta, 2003
- Effect of hydrocolloids on starch thermal transitions, as measured by DSCJournal of Thermal Analysis and Calorimetry, 1996
- Starch retrogradationFood Reviews International, 1995
- Retrogradation of starch and the role of its componentsThermochimica Acta, 1994