Some factors determining the thermal properties of amylose inclusion complexes with fatty acids
- 1 March 1995
- journal article
- Published by Elsevier in Carbohydrate Research
- Vol. 268 (2) , 233-247
- https://doi.org/10.1016/0008-6215(94)00336-e
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- Characterization and Chemical Modification of Amylose ComplexesStarch ‐ Stärke, 1993
- Properties and Structure of Amylose‐Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat FlourJournal of Food Science, 1989
- Starch-lipid interactions studied by differential scanning calorimetryThermochimica Acta, 1985
- DSC‐Untersuchungen an Stärken. Teil II. Untersuchungen an Stärke‐Lipid‐KomplexenStarch ‐ Stärke, 1983
- Die Wirkungsweise von Emulgatoren auf StärkeFette, Seifen, Anstrichmittel, 1983
- Bestimmung der Dissoziationskonstanten für Amylose‐EinschlußverbindungenStarch ‐ Stärke, 1978
- Crystal and molecular structure of V‐anhydrous amyloseBiopolymers, 1974
- Complexes of Starch and its Related Materials with Organic Compounds. Part. X. X‐Ray Diffraction of Amylose‐Fatty Acid ComplexesStarch ‐ Stärke, 1973
- Single crystals of amylose V complexes. III. Crystals with 81 helical configurationJournal of Polymer Science Part A-2: Polymer Physics, 1971
- The Complexes of Fatty Acids with Amylose1Journal of the American Chemical Society, 1946