Multiple Phase Transitions of Starches and Nägeli Amylodextrins
- 1 January 1980
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 32 (6), 190-193
- https://doi.org/10.1002/star.19800320604
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Phase transitions of the starch–water systemPeptide Science, 1979
- Studies of the Dynamics of the Gelatinization of Starch Granules Employing a Small Angle Light Scattering SystemStarch ‐ Stärke, 1978
- A study of the baking process by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1977
- Theory of gelatinization in a starch-water-solute systemPolymer, 1976
- Fibrillar Structure of Starch. Evidence for Crossed Fibrils from Incipient GelatinizationStarch ‐ Stärke, 1974
- Starch gelatinizationJournal of Applied Polymer Science, 1974
- Increase in the stability of avidin produced by binding of biotin. Differential scanning calorimetric study of denaturation by heatBiochemistry, 1973
- Freeze-etched surfaces in potato starchJournal of Ultrastructure Research, 1972
- Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch typesPeptide Science, 1971
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971