Gel Formation of Potato Starch in the Presence of a Surfactant
- 1 January 1983
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 35 (6) , 198-202
- https://doi.org/10.1002/star.19830350605
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface CoatingStarch ‐ Stärke, 1981
- Characterization of Potato Starch and Its Monoglyceride ComplexesStarch ‐ Stärke, 1981
- Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat StarchStarch ‐ Stärke, 1981
- Starch Lipids and Their Effect on Rice Starch PropertiesStarch ‐ Stärke, 1980
- Effect of Embraced Lipid on the Gelatinization of Rice StarchStarch ‐ Stärke, 1980
- Inhibition of Starch Gelatinization by Amylose‐Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose‐LipidkomplexesStarch ‐ Stärke, 1980
- The effect of extractable lipid on the viscosity characteristics of corn and wheat starchesJournal of the Science of Food and Agriculture, 1979
- A Study of the Amylose‐Monoglyceride Complex by Raman SpectroscopyStarch ‐ Stärke, 1979
- Gel Electrophoresis of Amylose in the Presence of Sodium Dodecyl SulfateThe Journal of Biochemistry, 1975
- Studies on Interaction between Starch and Sucrose Fatty Acid EsterNIPPON SHOKUHIN KOGYO GAKKAISHI, 1971