-
1
-
-
0035310329
-
Relevance of amylose-lipid complexes to the behaviour of thermally processed starches
-
Becker, A., Hill, S.E. and Mitchell, J.R. (2001). Relevance of amylose-lipid complexes to the behaviour of thermally processed starches. Starch-Starke 53 (3–4), 121–130
-
(2001)
Starch-Starke
, vol.53
, Issue.3-4
, pp. 121-130
-
-
Becker, A.1
Hill, S.E.2
Mitchell, J.R.3
-
2
-
-
0023166983
-
Electron-spin-resonance studies of starch water probe interactions
-
Biliaderis, C.G. and Vaughan, D.J. (1987). Electron-spin-resonance studies of starch water probe interactions. Carbohydrate Polymers 7(1), 51–70
-
(1987)
Carbohydrate Polymers
, vol.7
, Issue.1
, pp. 51-70
-
-
Biliaderis, C.G.1
Vaughan, D.J.2
-
3
-
-
0002806530
-
Starch granule structure and function: A physicochemical approach
-
New York, USA: John Wiley & Sons
-
Blanshard, J.M.V. (1987). Starch granule structure and function:a physicochemical approach. In:Starch:properties and potential. Ed. T. Galliard, pp 16–54. New York, USA:John Wiley & Sons
-
(1987)
Starch: Properties and potential
, pp. 16-54
-
-
Blanshard, J.M.V.1
Galliard, T.2
-
4
-
-
0032485587
-
The granular structure of C-type pea starch and its role in gelatinization
-
Bogracheva, T.Y., Morris, V.J., Ring, S.G. and Hedley, C.L. (1998). The granular structure of C-type pea starch and its role in gelatinization. Biopolymers 45, 323–332
-
(1998)
Biopolymers
, vol.45
, pp. 323-332
-
-
Bogracheva, T.Y.1
Morris, V.J.2
Ring, S.G.3
Hedley, C.L.4
-
5
-
-
0040953875
-
De la transfomation du pain tendre en pain rassis
-
Boussingault, J.B. (1852). De la transfomation du pain tendre en pain rassis. Annales Chimie Physique 36, 490
-
(1852)
Annales Chimie Physique
, vol.36
, pp. 490
-
-
Boussingault, J.B.1
-
6
-
-
0042279360
-
Starch granules: Structure and biosynthesis
-
Buleon, A., Colonna, P., Planchot, V. and Ball, S. (1998). Starch granules:structure and biosynthesis. International Journal of Biological Macromolecules23, 85–112
-
(1998)
International Journal of Biological Macromolecules23
, pp. 85-112
-
-
Buleon, A.1
Colonna, P.2
Planchot, V.3
Ball, S.4
-
7
-
-
84987246353
-
A study of the amylose-monoglyceride complex by Raman spectroscopy
-
Carlson, T.L.-G., Larsson, K., Dinh-Nguyen, N. and Krog, N. (1979). A study of the amylose-monoglyceride complex by Raman spectroscopy. Starch-Starke31(7), 222–224
-
(1979)
Starch-Starke31(7)
, pp. 222-224
-
-
Carlson, T.L.-G.1
Larsson, K.2
Dinh-Nguyen, N.3
Krog, N.4
-
8
-
-
0012003323
-
Influence of starch-lipid complexation on the ageing behaviour of high-concentration starch gels
-
Conde-Petit, B. and Escher, F. (1994). Influence of starch-lipid complexation on the ageing behaviour of high-concentration starch gels. Starch-Starke46(5), 172–177
-
(1994)
Starch-Starke46(5)
, pp. 172-177
-
-
Conde-Petit, B.1
Escher, F.2
-
9
-
-
0001558580
-
Enzyme-resistant starch. 5. Effect of retrogradation of waxy maize starch on enzyme susceptibility
-
Eerlingen, R.C., Jacobs, H. and Delcour, J.A. (1994). Enzyme-resistant starch. 5. Effect of retrogradation of waxy maize starch on enzyme susceptibility. Cereal Chemistry 71(4), 351–355
-
(1994)
Cereal Chemistry
, vol.71
, Issue.4
, pp. 351-355
-
-
Eerlingen, R.C.1
Jacobs, H.2
Delcour, J.A.3
-
10
-
-
0004006053
-
Cereals in breadmaking
-
USA: Marcel Dekker
-
Eliasson, A.-C. and Larsson, K. (1993). Cereals in breadmaking. New York, USA:Marcel Dekker
-
(1993)
New York
-
-
Eliasson, A.-C.1
Larsson, K.2
-
11
-
-
84986790221
-
Interactions between amylopectin and lipid additives during retrogradation in a model system
-
Eliasson, A.-C. and Ljunger, G. (1988). Interactions between amylopectin and lipid additives during retrogradation in a model system. Journal of the Science of Food and Agriculture 44, 353–361
-
(1988)
Journal of the Science of Food and Agriculture
, vol.44
, pp. 353-361
-
-
Eliasson, A.-C.1
Ljunger, G.2
-
12
-
-
84987238366
-
On the structure of native starch-an analogue to the quartz structure
-
Eliasson, A.-C, Larsson, K., Andersson, S., Hyde, S.T., Nesper, R. and Vonschnering, H.G. (1987). On the structure of native starch-an analogue to the quartz structure. Starch-Starke 39(5), 147–152
-
(1987)
Starch-Starke
, vol.39
, Issue.5
, pp. 147-152
-
-
Eliasson, A.-C.1
Larsson, K.2
Andersson, S.3
Hyde, S.T.4
Nesper, R.5
Vonschnering, H.G.6
-
13
-
-
84987242225
-
An investigation of starch/surfactant interactions using viscosimetry and differential scanning calorimetry
-
Evans, I.D. (1986). An investigation of starch/surfactant interactions using viscosimetry and differential scanning calorimetry. Starch-Starke 38(7), 227–235
-
(1986)
Starch-Starke
, vol.38
, Issue.7
, pp. 227-235
-
-
Evans, I.D.1
-
14
-
-
84902398715
-
Modelling the kinetics of starch retrogradation
-
Boca Raton, USA: CRC Press
-
Farhat, I. A. and Blanshard, J.M.V. (2001). Modelling the kinetics of starch retrogradation. In:Bread staling. Eds. P. Chinachoti and Y. Vodovotz, pp 163–172. Boca Raton, USA:CRC Press
-
(2001)
Bread staling
, pp. 163-172
-
-
Farhat, I.A.1
Blanshard, J.M.V.2
Chinachoti, P.3
Vodovotz, Y.4
-
15
-
-
0034066991
-
Effect of sugars on retrogradation of waxy maize starch-sugar extrudates
-
Farhat, I.A., Blanshard, J.M.V., Descamps, M. and Mitchell, J.R. (2000a). Effect of sugars on retrogradation of waxy maize starch-sugar extrudates. Cereal Chemistry 77(2), 202–208
-
(2000)
Cereal Chemistry
, vol.77
, Issue.2
, pp. 202-208
-
-
Farhat, I.A.1
Blanshard, J.M.V.2
Descamps, M.3
Mitchell, J.R.4
-
16
-
-
0034655464
-
The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content
-
Farhat, I.A., Blanshard, J.M.V. and Mitchell, J.R. (2000b). The retrogradation of waxy maize starch extrudates:effects of storage temperature and water content. Biopolymers53(5), 411–422
-
(2000)
Biopolymers53(5)
, pp. 411-422
-
-
Farhat, I.A.1
Blanshard, J.M.V.2
Mitchell, J.R.3
-
17
-
-
0035443516
-
Effect of the extent of conversion and retrogradation on the digestibility of potato starch
-
Farhat, I.A., Protzmann, J., Becker, A., Valles-Pamies, B., Neale, R. and Hill, S.E. (2001). Effect of the extent of conversion and retrogradation on the digestibility of potato starch. Starch-Starke 53(9), 431–436
-
(2001)
Starch-Starke
, vol.53
, Issue.9
, pp. 431-436
-
-
Farhat, I.A.1
Protzmann, J.2
Becker, A.3
Valles-Pamies, B.4
Neale, R.5
Hill, S.E.6
-
18
-
-
0032019280
-
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
-
Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A.-C. and Aman, P. (1998). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers35, 119–134
-
(1998)
Carbohydrate Polymers35
, pp. 119-134
-
-
Fredriksson, H.1
Silverio, J.2
Andersson, R.3
Eliasson, A.-C.4
Aman, P.5
-
19
-
-
0002351305
-
Fine structure of starch and its relationship to the organization of starch granules
-
French, D. (1972). Fine structure of starch and its relationship to the organization of starch granules. Journal of the Japanese Society of Starch Science 19(1), 8–25
-
(1972)
Journal of the Japanese Society of Starch Science
, vol.19
, Issue.1
, pp. 8-25
-
-
French, D.1
-
20
-
-
0000888610
-
Organization of starch granules
-
London, UK: Academic Press
-
French, D. (1984). Organization of starch granules. In:Starch:chemistry and technology. Eds. R.L. Whistler, J.N. BeMilier and E.F. Pashchall, pp 183–247. London, UK:Academic Press
-
(1984)
Starch: Chemistry and technology
, pp. 183-247
-
-
French, D.1
Whistler, R.L.2
BeMilier, J.N.3
Pashchall, E.F.4
-
22
-
-
0024302974
-
Molecular mechanisms underlying amylose aggregation and gelation
-
Gidley, M.J. (1989). Molecular mechanisms underlying amylose aggregation and gelation. Macromolecules22, 351–358
-
(1989)
Macromolecules22
, pp. 351-358
-
-
Gidley, M.J.1
-
23
-
-
0024304309
-
Aggregation of amylose in aqueous systems: The effect of chain length on phase behaviour and aggregation kinetics
-
Gidley, M.J. and Bulpin, P. V. (1989). Aggregation of amylose in aqueous systems:the effect of chain length on phase behaviour and aggregation kinetics. Macromolecules 22, 341–346
-
(1989)
Macromolecules
, vol.22
, pp. 341-346
-
-
Gidley, M.J.1
Bulpin, P.V.2
-
24
-
-
0027837157
-
Structural features of fatty acid-amylose complexes
-
Godet, M.C., Buleon, A., Tran, V. and Colonna, P. (1993). Structural features of fatty acid-amylose complexes. Carbohydrate Polymers 21(2–3), 91–95
-
(1993)
Carbohydrate Polymers
, vol.21
, Issue.2-3
, pp. 91-95
-
-
Godet, M.C.1
Buleon, A.2
Tran, V.3
Colonna, P.4
-
25
-
-
0001680195
-
In vitro fermentation of different types of alpha-amylase resistant corn starches
-
Goni, I., Garcia-Alonso, A., Martin-Carron, N. and Saura-Calixto, F. (2000). In vitro fermentation of different types of alpha-amylase resistant corn starches. European Food Research and Technology 211(5), 316–321
-
(2000)
European Food Research and Technology
, vol.211
, Issue.5
, pp. 316-321
-
-
Goni, I.1
Garcia-Alonso, A.2
Martin-Carron, N.3
Saura-Calixto, F.4
-
26
-
-
0025693226
-
A Fourier transform IR study of the gelation of amylose and amylopectin
-
Goodfellow, B.J. and Wilson, R.H. (1990). A Fourier transform IR study of the gelation of amylose and amylopectin. Biopolymers30, 1183–1189
-
(1990)
Biopolymers30
, pp. 1183-1189
-
-
Goodfellow, B.J.1
Wilson, R.H.2
-
27
-
-
0026464105
-
Effects of an added inclusion-amylose complex on the retrogradation of some starches and amylopectin
-
Gudmundsson, M. (1992). Effects of an added inclusion-amylose complex on the retrogradation of some starches and amylopectin. Carbohydrate Polymers17(4), 299–304
-
(1992)
Carbohydrate Polymers17(4)
, pp. 299-304
-
-
Gudmundsson, M.1
-
28
-
-
0025232983
-
Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers
-
Gudmundsson, M. and Eliasson, A.-C. (1990). Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers. Carbohydrate Polymers 13, 295–315
-
(1990)
Carbohydrate Polymers
, vol.13
, pp. 295-315
-
-
Gudmundsson, M.1
Eliasson, A.-C.2
-
29
-
-
0002803098
-
Factors influencing corn starch-lipid complexing
-
Hahn, D.E. and Hood, L.F. (1987). Factors influencing corn starch-lipid complexing. Cereal Chemistry64(2), 81–85
-
(1987)
Cereal Chemistry64(2)
, pp. 81-85
-
-
Hahn, D.E.1
Hood, L.F.2
-
30
-
-
85007981531
-
X-ray diffractometric studies on starches. Part VI. Crystalline types of amylodextrin and effect of temperature and concentration of mother liquor on crystalline type
-
Hizukuri, S. (1961). X-ray diffractometric studies on starches. Part VI. Crystalline types of amylodextrin and effect of temperature and concentration of mother liquor on crystalline type. Agricultural and Biological Chemistry 25(1), 45–49
-
(1961)
Agricultural and Biological Chemistry
, vol.25
, Issue.1
, pp. 45-49
-
-
Hizukuri, S.1
-
31
-
-
0001698419
-
Relationship between the distribution of the chain length of amylopectin and crystalline structure of starch granules
-
Hizukuri, S. (1985). Relationship between the distribution of the chain length of amylopectin and crystalline structure of starch granules. Carbohydrate Research141, 295–306
-
(1985)
Carbohydrate Research141
, pp. 295-306
-
-
Hizukuri, S.1
-
32
-
-
0040687034
-
Polymodal distribution of the chain lengths of amylopectins, and its significance
-
Hizukuri, S. (1986). Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohydrate Research147, 342–347
-
(1986)
Carbohydrate Research147
, pp. 342-347
-
-
Hizukuri, S.1
-
33
-
-
84996082931
-
A revisit to the 3-dimensional structure of B-type starch
-
Imberty, A. and Perez, S. (1988). A revisit to the 3-dimensional structure of B-type starch. Biopolymers27(8), 1205–1221
-
(1988)
Biopolymers27(8)
, pp. 1205-1221
-
-
Imberty, A.1
Perez, S.2
-
34
-
-
0024685773
-
Conformational analysis and molecular modelling of the branch point of amylopectin
-
Imberty, A. and Perez, S. (1989). Conformational analysis and molecular modelling of the branch point of amylopectin. International Journal of Biological Macromolecules11, 177–185
-
(1989)
International Journal of Biological Macromolecules11
, pp. 177-185
-
-
Imberty, A.1
Perez, S.2
-
35
-
-
0024292702
-
The double-helical nature of the crystalline part of A-starch
-
Imberty, A., Chanzy, H., Perez, S., Buleon, A. and Tran, V. (1988). The double-helical nature of the crystalline part of A-starch. Journal of Molecular Biology201(2), 365–378
-
(1988)
Journal of Molecular Biology201(2)
, pp. 365-378
-
-
Imberty, A.1
Chanzy, H.2
Perez, S.3
Buleon, A.4
Tran, V.5
-
36
-
-
84989102139
-
Recent advances in knowledge of starch structure
-
Imberty, A., Buleon, A., Tran, V. and Perez, S. (1991). Recent advances in knowledge of starch structure. Starch-Starke43(10), 375–384
-
(1991)
Starch-Starke43(10)
, pp. 375-384
-
-
Imberty, A.1
Buleon, A.2
Tran, V.3
Perez, S.4
-
37
-
-
0027147762
-
The effect of fructose and water on the glass-transition of amylopectin
-
Kalichevsky, M.T. and Blanshard, J.M.V. (1993). The effect of fructose and water on the glass-transition of amylopectin. Carbohydrate Polymers20(2), 107–113
-
(1993)
Carbohydrate Polymers20(2)
, pp. 107-113
-
-
Kalichevsky, M.T.1
Blanshard, J.M.V.2
-
39
-
-
0042587958
-
X-ray investigation of gelatinization and retrogradation of starch in its importance for bread research
-
Katz, J.R. (1934). X-ray investigation of gelatinization and retrogradation of starch in its importance for bread research. Bakers Weekly24, 34–46
-
(1934)
Bakers Weekly24
, pp. 34-46
-
-
Katz, J.R.1
-
40
-
-
0032973944
-
Amylose and amylopectin interact in retrogradation of dispersed bigh-amylose starches
-
Klucinec, J.D. and Thompson, D.B. (1999). Amylose and amylopectin interact in retrogradation of dispersed bigh-amylose starches. Cereal Chemistry76(2), 282–291
-
(1999)
Cereal Chemistry76(2)
, pp. 282-291
-
-
Klucinec, J.D.1
Thompson, D.B.2
-
41
-
-
0036137610
-
Amylopectin nature and amylose-to-amylopectin ratio as influences on the behaviour of gels of dispersed starch
-
Klucinec, J.D. and Thompson, D.B. (2002). Amylopectin nature and amylose-to-amylopectin ratio as influences on the behaviour of gels of dispersed starch. Cereal Chemistry79(1), 24–35
-
(2002)
Cereal Chemistry79(1)
, pp. 24-35
-
-
Klucinec, J.D.1
Thompson, D.B.2
-
42
-
-
0000684417
-
Retrogradation of the starch fraction in wheat bread
-
Krog, N., Olesen, S.K., Toernaes, H. and Joenssen, T. (1989). Retrogradation of the starch fraction in wheat bread. Cereal Foods World34(3), 281–285
-
(1989)
Cereal Foods World34(3)
, pp. 281-285
-
-
Krog, N.1
Olesen, S.K.2
Toernaes, H.3
Joenssen, T.4
-
43
-
-
84987248055
-
Phase transitions of amylose-lipid complexes in starches: A calorimetric study
-
Kugimiya, M., Donovan, J.W. and Wong, R.Y. (1980). Phase transitions of amylose-lipid complexes in starches:a calorimetric study. Starch-Starke32(8), 265–270
-
(1980)
Starch-Starke32(8)
, pp. 265-270
-
-
Kugimiya, M.1
Donovan, J.W.2
Wong, R.Y.3
-
44
-
-
0015672949
-
Extension of theory of growth of chain-folded polymer crystals to large undercoolings
-
Lauritzen, J.I. and Hoffman, J.D. (1973). Extension of theory of growth of chain-folded polymer crystals to large undercoolings. Journal of Applied Physics44(10), 4340–4353
-
(1973)
Journal of Applied Physics44(10)
, pp. 4340-4353
-
-
Lauritzen, J.I.1
Hoffman, J.D.2
-
45
-
-
0032993509
-
Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction
-
le Bail, P., Bizot, H., Ollivon, M., Keller, G., Bourgaux, C. and Buleon. A. (1999). Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction. Biopolymers50(1), 99–110
-
(1999)
Biopolymers50(1)
, pp. 99-110
-
-
le Bail, P.1
Bizot, H.2
Ollivon, M.3
Keller, G.4
Bourgaux, C.5
-
47
-
-
0002459877
-
Water as a plasticizer: Physico-chemical aspects of low-moisture polymeric systems
-
Cambridge, UK: Cambridge University Press
-
Levine, H. and Slade, L. (1988). Water as a plasticizer:physico-chemical aspects of low-moisture polymeric systems. In:Water science reviews 3. Ed. F. Franks, pp 79–185. Cambridge, UK:Cambridge University Press
-
(1988)
Water science reviews
, vol.3
, pp. 79-185
-
-
Levine, H.1
Slade, L.2
Franks, F.3
-
48
-
-
0000355229
-
Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products
-
New York, USA: Van Nostrand Reinhold/AVI
-
Levine, H. and Slade, L. (1989). Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products. In:Dough rheology and baked product texture:Theory and practice. Eds. H. Faridi and J.M. Faubion, pp 157–330. New York, USA:Van Nostrand Reinhold/AVI
-
(1989)
Dough rheology and baked product texture: Theory and practice
, pp. 157-330
-
-
Levine, H.1
Slade, L.2
Faridi, H.3
Faubion, J.M.4
-
49
-
-
0003911301
-
A study of the retrogradation of wheat starch systems using x-ray diffraction. PhD Thesis, Food Sciences. University of Nottingham, Nottingham
-
Marsh, R.D.L. (1986). A study of the retrogradation of wheat starch systems using x-ray diffraction. PhD Thesis, Food Sciences. University of Nottingham, Nottingham, UK. 166
-
(1986)
UK
, pp. 166
-
-
Marsh, R.D.L.1
-
50
-
-
0000477350
-
The application of polymer crystal growth theory to the kinetics of formation of the B-amylose polymorph in a 50% wheat-starch gel
-
Marsh, R.D.L. and Blanshard. J.M.V. (1988). The application of polymer crystal growth theory to the kinetics of formation of the B-amylose polymorph in a 50% wheat-starch gel. Carbohydrate Polymers 9, 301–317
-
(1988)
Carbohydrate Polymers
, vol.9
, pp. 301-317
-
-
Marsh, R.D.L.1
-
51
-
-
46549104782
-
The roles of amylose and amylopectin in the gelation and retrogradation of starch
-
Miles, M.J., Morris, V.J., Orford, P.D. and Ring, S.G. (1985a). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research135(2), 271–281
-
(1985)
Carbohydrate Research135(2)
, pp. 271-281
-
-
Miles, M.J.1
Morris, V.J.2
Orford, P.D.3
Ring, S.G.4
-
53
-
-
0027136384
-
Evidence for inclusion complexes of lipids with v-amylose in maize, rice and oat starches
-
Morrison, W.R., Law, R.V. and Snape, C.E. (1993a). Evidence for inclusion complexes of lipids with v-amylose in maize, rice and oat starches. Journal of Cereal Science18, 107–109
-
(1993)
Journal of Cereal Science18
, pp. 107-109
-
-
Morrison, W.R.1
Law, R.V.2
Snape, C.E.3
-
54
-
-
0000305295
-
Swelling and gelatinization of cereal starches. 4. Some effects of lipid-complexed amylase and free amylose in waxy and normal barley starches
-
Morrison, W.R., Tester, R.F., Snape, C.E., Law, R. and Gidley, M.J. (1993b). Swelling and gelatinization of cereal starches. 4. Some effects of lipid-complexed amylase and free amylose in waxy and normal barley starches. Cereal Chemistry70, 385–391
-
(1993)
Cereal Chemistry70
, pp. 385-391
-
-
Morrison, W.R.1
Tester, R.F.2
Snape, C.E.3
Law, R.4
Gidley, M.J.5
-
55
-
-
84985325766
-
The effect of concentration and botanical source on the gelation and retrogradation of starch
-
Orford, P.D., Ring, S.G., Carroll, V., Miles, M.J. and Morris, V.J. (1987). The effect of concentration and botanical source on the gelation and retrogradation of starch. Journal of the Science of Food and Agriculture39, 169–177
-
(1987)
Journal of the Science of Food and Agriculture39
, pp. 169-177
-
-
Orford, P.D.1
Ring, S.G.2
Carroll, V.3
Miles, M.J.4
Morris, V.J.5
-
56
-
-
0024649214
-
Effect of water as a diluent on the glass-transition behaviour of malto-oligosaccharides, amylose and amylopectin
-
Orford, P.D., Parker, R., Ring, S.G. and Smith, A.C. (1989). Effect of water as a diluent on the glass-transition behaviour of malto-oligosaccharides, amylose and amylopectin. International Journalof Biological Macromolecules11(2), 91–96
-
(1989)
International Journalof Biological Macromolecules11(2)
, pp. 91-96
-
-
Orford, P.D.1
Parker, R.2
Ring, S.G.3
Smith, A.C.4
-
57
-
-
0008203121
-
Steric acid-starch interactions as measured by electron spin resonance
-
Pearce, L.E., Davis, E.A., Gordon, J. and Miller, W.G. (1987). Steric acid-starch interactions as measured by electron spin resonance. Cereal Chemistry64(3), 154–157
-
(1987)
Cereal Chemistry64(3)
, pp. 154-157
-
-
Pearce, L.E.1
Davis, E.A.2
Gordon, J.3
Miller, W.G.4
-
59
-
-
0000238601
-
The gelation and crystallization of amylopectin
-
Ring, S.G., Colonna, P., l’Anson, K.J. et al. (1987). The gelation and crystallization of amylopectin. Carbohydrate Research162(2), 277–293
-
(1987)
Carbohydrate Research162(2)
, pp. 277-293
-
-
Ring, S.G.1
Colonna, P.2
l’Anson, K.J.3
-
60
-
-
0001225454
-
Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch
-
Robin, J.P., Mercier, C., Charbonniere, R. and Guilbot, A. (1974) Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chemistry51(May-June), 389–406
-
(1974)
Cereal Chemistry51(May-June)
, pp. 389-406
-
-
Robin, J.P.1
Mercier, C.2
Charbonniere, R.3
Guilbot, A.4
-
61
-
-
0002206645
-
Amidons lintnearises
-
Robin, J.P., Mercier, F., Duprat, R., Charbonniere, R. and Guilbot, A. (1975). Amidons lintnearises. Starch-Starke2, 36–45
-
(1975)
Starch-Starke2
, pp. 36-45
-
-
Robin, J.P.1
Mercier, F.2
Duprat, R.3
Charbonniere, R.4
Guilbot, A.5
-
62
-
-
0029931417
-
Molecular weight distribution of amylose fractions obtained by aqueous leaching of corn starch
-
Roger, P. and Colonna, P. (1996). Molecular weight distribution of amylose fractions obtained by aqueous leaching of corn starch. International Journal of Biological Macromolecules19, 51–61
-
(1996)
International Journal of Biological Macromolecules19
, pp. 51-61
-
-
Roger, P.1
Colonna, P.2
-
63
-
-
0001156599
-
The ageing of gels from starches of different amylose amylopectin content studied by differential scanning calorimetry
-
Russell, P.L. (1987). The ageing of gels from starches of different amylose amylopectin content studied by differential scanning calorimetry. Journal of Cereal Science6(2), 147–158
-
(1987)
Journal of Cereal Science6(2)
, pp. 147-158
-
-
Russell, P.L.1
-
64
-
-
84987251931
-
The crystal structures of A-, B- and C-polymorphs of amylose and starch
-
Sarko, A. and Wu, H.-C.H. (1978). The crystal structures of A-, B- and C-polymorphs of amylose and starch. Starch-Starke30(3), 73–78
-
(1978)
Starch-Starke30(3)
, pp. 73-78
-
-
Sarko, A.1
Wu, H.-C.H.2
-
65
-
-
0027074039
-
Formation of thermally reversible maltodextrin gels as revealed by low resolution H-NMR
-
Schierbaum, F., Radosta, S., Vorwerg, W., Yuriev, V.P., Braudo, E.E. and German, M.L. (1992). Formation of thermally reversible maltodextrin gels as revealed by low resolution H-NMR. Carbohydrate Polymers18, 155–163
-
(1992)
Carbohydrate Polymers18
, pp. 155-163
-
-
Schierbaum, F.1
Radosta, S.2
Vorwerg, W.3
Yuriev, V.P.4
Braudo, E.E.5
German, M.L.6
-
66
-
-
0026068176
-
Beyond water activity-recent advances based on an alternative approach to the assessment of food quality and safety
-
Slade, L. and Levine, H. (1991). Beyond water activity-recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition30, 115–360
-
(1991)
Critical Reviews in Food Science and Nutrition30
, pp. 115-360
-
-
Slade, L.1
Levine, H.2
-
67
-
-
0003947026
-
Introduction to physical polymer science
-
USA: John Wiley & Sons
-
Sperling, L.H. (1986). Introduction to physical polymer science. New York, USA:John Wiley & Sons
-
(1986)
New York
-
-
Sperling, L.H.1
-
68
-
-
84987226629
-
Composition and properties of commercial native starches
-
Swinkels, J.J.M. (1985). Composition and properties of commercial native starches. Starch-Starke 37(1), 1–5
-
(1985)
Starch-Starke
, vol.37
, Issue.1
, pp. 1-5
-
-
Swinkels, J.J.M.1
-
69
-
-
0002166575
-
Examination of the purity and structure of amylose by gel-permeation chromatography
-
Takeda, Y., Shirasaka, K. and Hizukuri, S. (1984). Examination of the purity and structure of amylose by gel-permeation chromatography. Carbohydrate Research132, 83–92
-
(1984)
Carbohydrate Research132
, pp. 83-92
-
-
Takeda, Y.1
Shirasaka, K.2
Hizukuri, S.3
-
70
-
-
0000195804
-
Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules
-
Takeda, Y., Hizukuri, S., Takeda, C. and Suzuki, A. (1987), Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules. Carbohydrate Research165, 139–145
-
(1987)
Carbohydrate Research165
, pp. 139-145
-
-
Takeda, Y.1
Hizukuri, S.2
Takeda, C.3
Suzuki, A.4
-
71
-
-
0027874935
-
The role of carbohydrate fermentation on colon-cancer prevention. Scandinavian Journal of Gastroenterology28, 80–86
-
Vanmunster, I.P. and Nagengast, F.M. (1993). The role of carbohydrate fermentation on colon-cancer prevention. Scandinavian Journal of Gastroenterology28, 80–86, Suppl. 200
-
(1993)
Suppl
, pp. 200
-
-
Vanmunster, I.P.1
Nagengast, F.M.2
-
72
-
-
84989071101
-
Retrogradation of potato starch as studied by Fourier-transform infrared-spcctroscopy
-
van Soest, J.J.G., de Wit, D., Tournois, H. and Vliegenthart, J.F.G. (1994). Retrogradation of potato starch as studied by Fourier-transform infrared-spcctroscopy. Starch-Starke46(12), 453–457
-
(1994)
Starch-Starke46(12)
, pp. 453-457
-
-
van Soest, J.J.G.1
de Wit, D.2
Tournois, H.3
Vliegenthart, J.F.G.4
-
73
-
-
84971537717
-
Molecules to granules - a comprehensive starch review
-
Zobel, H.F. (1988). Molecules to granules - a comprehensive starch review. Starch-Starke40(2), 44–50
-
(1988)
Starch-Starke40(2)
, pp. 44-50
-
-
Zobel, H.F.1
-
74
-
-
0002905306
-
The staling mechanism
-
New York, USA: Marcel Dekker
-
Zobel, H.F. and Kulp, K. (1996). The staling mechanism. In:Baked goods freshness. Technology, evaluation and inhibition of staling. Eds. R.E. Hebeda and H.F. Zobel, pp 1–64. New York, USA:Marcel Dekker
-
(1996)
Baked goods freshness. Technology, evaluation and inhibition of staling
, pp. 1-64
-
-
Zobel, H.F.1
Kulp, K.2
Hebeda, R.E.3
Zobel, H.F.4
|