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 analysis
- 30 November 1988
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 2 (5) , 381-396
- https://doi.org/10.1016/s0268-005x(88)80003-1
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Retrogradation of Starch in Cooked WheatStarch ‐ Stärke, 1986
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985
- Dynamic mechanical method in the characterisation of solid polymersPolymer Testing, 1984
- Untersuchungen über die Retrogradation der Stärke in konzentrierten Weizenstärkegelen. Teil 1. Herstellung konzentrierter Gele, Einfluß der Stärkekonzentration und Herstellungsbedingungen auf die Retrogradation der StärkeStarch ‐ Stärke, 1984
- A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different gristsJournal of Cereal Science, 1983
- Effect of Sugars, Lipids and Type of Starch on the Mode and Kinetics of Retrogradation of Concentrated Corn Starch GelsStarch ‐ Stärke, 1983
- Effects of Storage on Dynamic Rheological Properties of Wheat Starch PastesStarch ‐ Stärke, 1982
- Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch GelsStarch ‐ Stärke, 1981
- Effect of storage temperature on the ageing of concentrated wheat starch gelsJournal of the Science of Food and Agriculture, 1969
- Kinetic study of the retrogradation of gelatinised starchJournal of the Science of Food and Agriculture, 1968