On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies
- 23 April 2007
- journal article
- Published by Elsevier BV in Carbohydrate Polymers
- Vol. 68 (4), 665-678
- https://doi.org/10.1016/j.carbpol.2006.07.032
Abstract
No abstract availableKeywords
This publication has 48 references indexed in Scilit:
- Three classes of starch granule swelling: Influence of surface proteins and lipidsCarbohydrate Polymers, 2006
- Effect of surfactant in pasting characteristics of various starchesFood Hydrocolloids, 2005
- Physicochemical and Functional Properties of Tetraploid and Hexaploid Waxy Wheat StarchStarch ‐ Stärke, 2004
- Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy WheatsCereal Chemistry Journal, 2002
- How Chain Length, Headgroup Polymerization, and Anomeric Configuration Govern the Thermotropic and Lyotropic Liquid Crystalline Phase Behavior and the Air−Water Interfacial Adsorption of Glucose-Based SurfactantsLangmuir, 2000
- Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transitionCarbohydrate Research, 1992
- Influence of lipids on the thermal and mechanical properties of concentrated starch gelsJournal of Agricultural and Food Chemistry, 1991
- On the supermolecular structure and metastability of glycerol monostearate-amylose complexCarbohydrate Polymers, 1990
- Use of the Rapid Visco‐Analyzer to Measure Starch Pasting Properties part II: Effects of Emulsifiers and Sugar‐Emulsifier InteractionsStarch ‐ Stärke, 1990
- Physical Characterization of Amylose‐Fatty Acid Complexes in Starch Granules and in SolutionStarch ‐ Stärke, 1982