Retrogradation of Starches from Different Botanical Sources
- 15 September 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (5), 511-518
- https://doi.org/10.1094/cchem.1997.74.5.511
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Aggregation of amylose in aqueous systems: the effect of chain length on phase behavior and aggregation kineticsMacromolecules, 1989
- Time-dependent changes in the size and volume of gelatinized starch granules on storageFood Hydrocolloids, 1988
- The effect of concentration and botanical source on the gelation and retrogradation of starchJournal of the Science of Food and Agriculture, 1987
- The influence of polymer size and shape on self-diffusion of polysaccharides and solventsAnalytica Chimica Acta, 1986
- The size and shape of amylopectin: a study using analytical ultracentrifugationCarbohydrate Research, 1986
- The size and shape of amylopectin: A study using pulsed‐field gradient nuclear magnetic resonancePeptide Science, 1985
- Gelation of amyloseCarbohydrate Research, 1984
- A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in WaterStarch ‐ Stärke, 1980
- A light scattering investigation of the retrogradation of amyloseJournal of Polymer Science, 1956
- An investigation by light scattering of the state of aggregation of amylose in aqueous solutionsJournal of Polymer Science, 1952