Glass Transition of Extruded Wheat, Corn and Rice Starch
- 3 September 2002
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 54 (9) , 393-400
- https://doi.org/10.1002/1521-379x(200209)54:9<393::aid-star393>3.0.co;2-w
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Melting and glass transitions of low molecular weight carbohydratesPublished by Elsevier ,2001
- Quantitative Description of Fracturability Changes in Puffed Corn Extrudates Affected by Sorption of Low Levels of MoistureCereal Chemistry Journal, 1998
- Construction of a wheat-flour state diagramJournal of Thermal Analysis and Calorimetry, 1996
- Influence of heating and cooling rates on the glass transition temperature and the fragility parameter of sorbitol and fructose as measured by DSCJournal of Thermal Analysis and Calorimetry, 1996
- Glass transitions and the fracture behaviour of gluten and starches within the glassy stateJournal of Cereal Science, 1995
- A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansionJournal of Food Engineering, 1994
- Effect of curing history on ultimate glass transition temperature and network structure of crosslinking polymersPolymer, 1992
- Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat StarchPublished by Springer Nature ,1990
- A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)Carbohydrate Polymers, 1986
- Studies on amylose and its derivatives—XI. Amylose acetate-nitromethane solutionsEuropean Polymer Journal, 1975