The gelation and crystallisation of amylopectin

Carbohydrate Research

Volumn 162, Issue 2, 1987, Pages 277-293

  Ring, Stephen G ^a   Colonna, Paul ^a   I'Anson, Kenneth J ^a   Kalichevsky, Monica T ^a   Miles, Mervyn J ^a   Morris, Victor J ^a   Orford, Paul D ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000238601     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/0008-6215(87)80223-9     Document Type: Article

References (35)

1. The double-helical molecular structure of crystalline b-amylose
2. The Isolation of Cereal Starches in the Laboratory
3. Physicochemical Studies on Starches Part XXXII. The Incomplete β-Amylolysis of Amylose: A Discussion of its Cause and Implications
4. The Fine Structure of Corn Starches of Various Amylose-Percentage: Waxy, Normal and Amylomaize
5. Enzymatic Debranching of Starches from Maize of Various Genotypes in High Concentration of Dimethylsulphoxide
6. A simple method for determining the shear modulus of food dispersions and gels
7. A STATIC METHOD FOR DETERMINING THE ABSOLUTE SHEAR MODULUS OF A SYNERESING GEL
8. Pisum sativum and Vicia faba Carbohydrates: Structural Studies of Starches
9. Crystallization kinetics of dilute polyethylene solutions
10. The thermodynamic properties of aqueous solutions of glucose
11. Amidons Lintnérisés Etudes chromatographique et enzymatique des résidus insolubles provenant de l'hydrolyse chlorhydrique d'amidons de céréales, en particulier de maïs cireux
12. The structural analysis of some amylodextrins
13. Structural features of naegeli amylodextrin as indicated by enzymic degradation