Dynamic rheological studies on an interaction between lipid and various native and hydroxypropyl potato starches
- 31 December 1992
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 19 (3) , 211-218
- https://doi.org/10.1016/0144-8617(92)90163-k
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITYJournal of Texture Studies, 1992
- Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar SubstitutionStarch ‐ Stärke, 1992
- Interactions between amylopectin and lipid additives during retrogradation in a model systemJournal of the Science of Food and Agriculture, 1988
- Electron spin resonance studies of starch-water-probe interactionsCarbohydrate Polymers, 1987
- On the effects of surface active agents on the gelatinization of starch — a calorimetric investigationCarbohydrate Polymers, 1986
- Interaction of amylopectin with monoglycerides in model systemsJournal of Oil & Fat Industries, 1986
- Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in breadJournal of Cereal Science, 1984
- Characterization of Potato Starch and Its Monoglyceride ComplexesStarch ‐ Stärke, 1981
- A Study of the Amylose‐Monoglyceride Complex by Raman SpectroscopyStarch ‐ Stärke, 1979
- Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various StarchesStarch ‐ Stärke, 1973