The phase transformations in starch during gelatinisation: A liquid crystalline approach

Carbohydrate Research

Volumn 328, Issue 2, 2000, Pages 165-176

  Waigh, Thomas A ^a   Gidley, Michael J ^b   Komanshek, Bernard U ^c   Donald, Athene M ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

^c DARESBURY LABORATORY   (United Kingdom)

Author keywords

Helix coil transition; Liquid crystalline; NMR; Starch; X ray

Indexed keywords

AMYLOPECTIN; CRYSTALLIN; STARCH;

ARTICLE; CHEMICAL STRUCTURE; GELATINIZATION; LIQUID CRYSTAL; NUCLEAR MAGNETIC RESONANCE; PRIORITY JOURNAL; REACTION ANALYSIS; WATER CONTENT;

AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATE CONFORMATION; GELS; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, CHEMICAL; STARCH; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 0034623388     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0008-6215(00)00098-7     Document Type: Article

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