Use of the Rapid Visco‐Analyzer to Measure Starch Pasting Properties part II: Effects of Emulsifiers and Sugar‐Emulsifier Interactions
- 1 January 1990
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 42 (3), 89-95
- https://doi.org/10.1002/star.19900420304
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- A Study of Starch‐Lipid Interactions for Some Native and Modified Maize StarchesStarch ‐ Stärke, 1988
- Biomolecular Modelling: An Interactive Program for the Visualization and Modelling of Carbohydrate (Starch and Oligosaccharide) Complexes in SolutionStarch ‐ Stärke, 1987
- Physical properties of amylose-monoglyceride complexesJournal of Cereal Science, 1985
- Characterization of Potato Starch and Its Monoglyceride ComplexesStarch ‐ Stärke, 1981
- Interaction of Monoglycerides with StarchesStarch ‐ Stärke, 1974
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970
- Interaction of starch with sucrose stearates and other antistaling agentsJournal of the Science of Food and Agriculture, 1960
- The Complexes of Fatty Acids with Amylose1Journal of the American Chemical Society, 1946
- The Configuration of Starch in the Starch—Iodine Complex. III. X-Ray Diffraction Studies of the Starch—Iodine Complex1Journal of the American Chemical Society, 1943