A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch
- 1 January 1992
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 17 (2) , 145-149
- https://doi.org/10.1016/0144-8617(92)90108-3
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurementsCarbohydrate Research, 1991
- Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calorimetryJournal of Cereal Science, 1987
- Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starchJournal of Agricultural and Food Chemistry, 1986
- Gelatinization of Crosslinked Potato StarchStarch ‐ Stärke, 1985
- Thermal behavior of amylose-lipid complexesCarbohydrate Polymers, 1985
- Gelatinization of Low Water Content Wheat Starch — Water Mixtures. A Combined Study by Differential Scanning Calorimetry and Light MicroscopyStarch ‐ Stärke, 1983
- The Effect of Solutes on the Gelatinization Temperature Range of Potato StarchStarch ‐ Stärke, 1982
- Phase transitions of the starch–water systemBiopolymers, 1979
- The Lipids of Various Sizes of Wheat Starch GranulesStarch ‐ Stärke, 1978
- Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat GrainsStarch ‐ Stärke, 1978