메뉴 건너뛰기




Volumn 48, Issue 2, 1996, Pages 48-51

Effect of moisture content on the melting of wheat starch

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0001776713     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19960480204     Document Type: Article
Times cited : (64)

References (21)
  • 1
    • 84985275141 scopus 로고
    • Starch gelatinization phenomena studies by differential scanning calorimetry
    • Biliaderis, C. G., T. J. Maurice, and J. R. Vose: Starch gelatinization phenomena studies by differential scanning calorimetry. J. Food Science 45 (1980), 1669-1680.
    • (1980) J. Food Science , vol.45 , pp. 1669-1680
    • Biliaderis, C.G.1    Maurice, T.J.2    Vose, J.R.3
  • 2
    • 84987297807 scopus 로고
    • Kinetics of starch gelatinization in potato
    • Pravisani, C. I., Califano and Calvelo: Kinetics of starch gelatinization in potato. J. Food Science 50 (1985), 657-660.
    • (1985) J. Food Science , vol.50 , pp. 657-660
    • Pravisani, C.I.1    Califano2    Calvelo3
  • 3
    • 84985702808 scopus 로고
    • Phase transitions of the starch-water system
    • Donovan, J. W.: Phase transitions of the starch-water system. Biopolymers 18 (1979), 263.
    • (1979) Biopolymers , vol.18 , pp. 263
    • Donovan, J.W.1
  • 4
    • 0002622092 scopus 로고
    • Structures and phase transitions of starch in food system
    • June
    • Biliaderis, C. G.: Structures and phase transitions of starch in food system. Food Technology. June (1992), 98.
    • (1992) Food Technology , pp. 98
    • Biliaderis, C.G.1
  • 5
    • 84986790221 scopus 로고
    • Interactions between amylopectin and lipid additives during retrogradation in a model system
    • Eliasson, A. C. and G. Ljunger: Interactions between amylopectin and lipid additives during retrogradation in a model system, J. Sci. Food Agric. 44 (1988), 353-361.
    • (1988) J. Sci. Food Agric. , vol.44 , pp. 353-361
    • Eliasson, A.C.1    Ljunger, G.2
  • 7
    • 0011855943 scopus 로고
    • The bread staling problem. Molecular organization of starch upon aging of concentrated starch gels at various moisture levels
    • Hellman, N. N., B. Fairchild, and F. R. Senti: The bread staling problem. Molecular organization of starch upon aging of concentrated starch gels at various moisture levels. Cereal Chem. 31 (1954), 495.
    • (1954) Cereal Chem. , vol.31 , pp. 495
    • Hellman, N.N.1    Fairchild, B.2    Senti, F.R.3
  • 8
    • 84987226660 scopus 로고
    • Gelatinization of low water content wheat starch-water mixtures
    • Burt, D. J., and P. L. Russel: Gelatinization of low water content wheat starch-water mixtures. Starch/Stärke 35 (1983), 354-360.
    • (1983) Starch/Stärke , vol.35 , pp. 354-360
    • Burt, D.J.1    Russel, P.L.2
  • 9
    • 0000933703 scopus 로고
    • Differential scanning calorimetry of heat - Moisture treated wheat and potato starches
    • Donovan, J. W., K. Lorenz, and K. Kulp: Differential scanning calorimetry of heat - moisture treated wheat and potato starches. Cereal Chem. 60(5) (1983), 381-387.
    • (1983) Cereal Chem. , vol.60 , Issue.5 , pp. 381-387
    • Donovan, J.W.1    Lorenz, K.2    Kulp, K.3
  • 10
    • 0026963251 scopus 로고
    • Effect of moisture content on the melting and subsequent physical aging of corn starch
    • Shogren, R. L.: Effect of moisture content on the melting and subsequent physical aging of corn starch. Carbohydrate Polymer 19 (1992), 83-90.
    • (1992) Carbohydrate Polymer , vol.19 , pp. 83-90
    • Shogren, R.L.1
  • 11
    • 0001252219 scopus 로고
    • The glass transition in starch
    • Zeleznak, K. J., and R. C. Hoseney: The glass transition in starch. Cereal Chem. 64 (1987), 121.
    • (1987) Cereal Chem. , vol.64 , pp. 121
    • Zeleznak, K.J.1    Hoseney, R.C.2
  • 12
    • 84987204861 scopus 로고
    • The effect of solutes on the gelatinization temperature range of potato starch
    • Evans, I. D., and D. R. Haisman: The effect of solutes on the gelatinization temperature range of potato starch. Starch/Stärke 34 (1982), 224-231.
    • (1982) Starch/Stärke , vol.34 , pp. 224-231
    • Evans, I.D.1    Haisman, D.R.2
  • 13
    • 0003089629 scopus 로고
    • Separation of amylose from amylopectin of starch by abd extracton, sedimentation procedure
    • Montgomery, E. M., and F. R. Senti: Separation of amylose from amylopectin of starch by abd extracton, sedimentation procedure. J. Polym. Sci. 28 (1958), 1.
    • (1958) J. Polym. Sci. , vol.28 , pp. 1
    • Montgomery, E.M.1    Senti, F.R.2
  • 14
    • 0001565718 scopus 로고
    • Retrogradation of amylopectin from maize and wheat starches
    • Ward, K. E. J., R. C. Hooseney, and P.A. Seib: Retrogradation of amylopectin from maize and wheat starches. Cereal Chem. 71 (1994), 150-155.
    • (1994) Cereal Chem. , vol.71 , pp. 150-155
    • Ward, K.E.J.1    Hooseney, R.C.2    Seib, P.A.3
  • 15
    • 0001374685 scopus 로고
    • Iodinetric determination of amylose
    • Gilbert, G. A., and S. P. Spragg: Iodinetric determination of amylose. Physical Analysis 4 (1963), 168.
    • (1963) Physical Analysis , vol.4 , pp. 168
    • Gilbert, G.A.1    Spragg, S.P.2
  • 16
    • 33749146656 scopus 로고
    • The separation and quantitative estimation of amylose and amylopectin in potato starch
    • McCready, R. M., and W. Z. Hassid: The separation and quantitative estimation of amylose and amylopectin in potato starch. J. Am. Chem. Soc. 65 (1943), 11545.
    • (1943) J. Am. Chem. Soc. , vol.65 , pp. 11545
    • McCready, R.M.1    Hassid, W.Z.2
  • 18
    • 84979324166 scopus 로고
    • The thermal degradation of starch. Differential thermal analysis of maltodextrins and of starch and its components
    • Greenwood, C. T., and H. E. Muirhead: The thermal degradation of starch. Differential thermal analysis of maltodextrins and of starch and its components Starch/Stärke 19 (1967), 281.
    • (1967) Starch/Stärke , vol.19 , pp. 281
    • Greenwood, C.T.1    Muirhead, H.E.2
  • 19
    • 0003411482 scopus 로고
    • Cornell University Press, Ithacam M. Y., Chap. B
    • Flory, P. J.: In "Principles of polymer chemistry", Cornell University Press, Ithacam M. Y., 1953, Chap. B.
    • (1953) Principles of Polymer Chemistry
    • Flory, P.J.1
  • 20
    • 84987168419 scopus 로고
    • Multiple phase transitions of starches and Naegli amylodextrins
    • Donovan, J. W., and C. J. Mapes: Multiple phase transitions of starches and Naegli amylodextrins, Starch/Stärke 32 (1980), 190.
    • (1980) Starch/Stärke , vol.32 , pp. 190
    • Donovan, J.W.1    Mapes, C.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.