Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (10) , 2970-2976
- https://doi.org/10.1021/jf960221h
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal propertiesFood Hydrocolloids, 1996
- Phase behaviour and rheology of mixed polymer systems containing starchFood Hydrocolloids, 1994
- Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato StarchJournal of Food Science, 1992
- Viscoelastic properties of maize starch/hydrocolloid pastes and gelsFood Hydrocolloids, 1991
- Effect of soluble sugars on gelatinization and retrogradation of sweet potato starchJournal of Agricultural and Food Chemistry, 1991
- The Effects of Water Soluble Arabinoxylan on Gelatinization and Retrogradation of StarchStarch ‐ Stärke, 1991
- A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysisFood Hydrocolloids, 1988
- X-Ray fibre diffraction studies on konjac mannan-kappa carrageenan mixed gelsCarbohydrate Polymers, 1988
- On the temperature dependence of elasticity of thermo-reversible gelsJournal de Physique, 1985
- DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODSJournal of Food Science, 1979