Effects of Solutes on Retrogradation of Stored Starches and Amylopectins: A Calorimetric Study
- 1 January 1995
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 47 (3), 83-86
- https://doi.org/10.1002/star.19950470302
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Amylopectin: Structural, gelatinisation and retrogradation studiesFood Chemistry, 1994
- A calorimetric investigation of the influence of sucrose on the gelatinization of starchCarbohydrate Polymers, 1992
- Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharidesFood Hydrocolloids, 1992
- Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gelsFood Hydrocolloids, 1992
- Effect of soluble sugars on gelatinization and retrogradation of sweet potato starchJournal of Agricultural and Food Chemistry, 1991
- Application of Differential Scanning Calorimetry to Amaranth Starch Gelatinization – Influence of Water, Solutes and AnnealingStarch ‐ Stärke, 1991
- Interactions Between Starch and ElectrolytesStarch ‐ Stärke, 1990
- The effect of pH and NaCl content on starch gel ageing. A study by differential scanning calorimetry and rheologyJournal of Cereal Science, 1989
- Recent developments in our understanding of amylopectin structureCarbohydrate Polymers, 1989
- The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl SulphoxideStarch ‐ Stärke, 1967