The effect of concentration and botanical source on the gelation and retrogradation of starch
- 1 January 1987
- journal article
- food
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 39 (2) , 169-177
- https://doi.org/10.1002/jsfa.2740390210
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- A simple method for determining the shear modulus of food dispersions and gelsJournal of the Science of Food and Agriculture, 1985
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985
- Gelation of amyloseCarbohydrate Research, 1985
- Some Studies on Starch GelationStarch ‐ Stärke, 1985
- A study of some factors influencing amylose gelationCarbohydrate Polymers, 1985
- Viscoelastic properties of concentrated latices. Part 1.—Methods of examinationJournal of the Chemical Society, Faraday Transactions 1: Physical Chemistry in Condensed Phases, 1982
- Rheological Properties of Concentrated Wheat Starch GelsStarch ‐ Stärke, 1982
- The Characterization of Starch and Its Components. Part 3. The Technique of Semi‐Micro, Differential, Potentiometric, Iodine Titration, and the Factors Affecting ItStarch ‐ Stärke, 1971
- Kinetic study of the retrogradation of gelatinised starchJournal of the Science of Food and Agriculture, 1968
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966