Rheological and Thermal Properties of Aged Starch Pastes from Three Waxy Maize Genotypes

This publication has 14 references indexed in Scilit:

• CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS‐LINKING
  Journal of Texture Studies, 1993
• Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste
  Journal of the Science of Food and Agriculture, 1993
• CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITY
  Journal of Texture Studies, 1992
• Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
  Carbohydrate Research, 1992
• The retrogradation and gelation of amylopectins from various botanical sources
  Carbohydrate Research, 1990
• The gelation and crystallisation of amylopectin
  Carbohydrate Research, 1987
• A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures
  Carbohydrate Polymers, 1987
• VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES
  Journal of Texture Studies, 1986
• Shear Stress Relaxation of Native and Modified Potato Starch Gels
  Starch ‐ Stärke, 1986
• The roles of amylose and amylopectin in the gelation and retrogradation of starch
  Carbohydrate Research, 1985