Structural properties of starches dissolved by microwave heating

Starch/Staerke

Volumn 50, Issue 4, 1998, Pages 137-141

  Bello Pérez, Luis Arturo ^a   Colonna, Paul ^b   Roger, Philippe ^b   Paredes Ĺopez, Octavio ^c  

^a Inst Technologico de Acapulco   (Mexico)

^b CEMAGREF   (France)

^c Dept Biotecnolgacion y Estud A ^*  (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0343358172     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-379x(199804)50:4<137::aid-star137>3.0.co;2-j     Document Type: Article

References (11)

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2. Guilbot, A., and C. Mercier: Starch, in: The Polysaccharides. Ed. O. Aspinall, Academic Press, New York 1985, pp. 209-282.
3. Clark, A.H., M. J. Gidley, R. K. Richardson, and S. B. Ross-Murphy: Rheological studies of aqueous amylose gels: the effect of chain length and concentration on gel modules. Macromolecules 22 (1989), 346-351.
4. Della Valle, G., P. Colonna, A. Patria, and B. Vergnes: Influence of amylose content on the viscous behavior of low hydrated molten starches. J. Rheol. 40 (1996), 347-362.
5. Doublier, J. L., P. Colonna, and C Mercier: Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes. Cereal Chem. 63 (1986), 240-246.
6. Hanselmann, R., M. Ehrat, and H. M. Widmer: Sedimentation field flow fractionation combined with multi angle laser light scattering applied for charcaterization of starch polymers. Starch/Stärke 46 (1995), 345-349.
7. Bello-Pérez, L. A., P. Roger, B. Baud, and P. Colonna: Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography. J. Cereal Sci. (1997). submitted for publication.
8. Hanselmann, R., W. Burchard, M. Ehrat, and H. M. Widmer: Structural properties of fractionated starch polymers and their dependence on the dissolution process. Macromolecules 29 (1996), 3277-3282.
9. Planchot, V., P. Colonna, and L. Saulnier: Dosage des glucides et des amyloses, in Guide Pratique d'Analyses dans les Industries des Céreales. (1996). In Guide Pratique d'Analyses dans les Industries des Céreales. Eds. B. Godon, and W. Loisel, Pub. Lavoisier, Paris, France 1996, p. 11.
10. Aberle, Th., W. Burchard, W. Vonwerg, and S.. Radosta: Conformational contribution of amylose and amylopectin to the structural properties of starches from various sources. Starch/Stärke 46 (1994), 329-335.
11. Stauffer D.: Scaling theory of percolation clusters. Phys. Rep. 54 (1979), 1-74.