CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS‐LINKING
- 1 August 1993
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 24 (2) , 199-213
- https://doi.org/10.1111/j.1745-4603.1993.tb00044.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch pasteJournal of the Science of Food and Agriculture, 1993
- Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar SubstitutionStarch ‐ Stärke, 1992
- Freeze‐Thaw Stability and Refrigerated‐Storage Retrogradation of StarchesStarch ‐ Stärke, 1989
- Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze‐Thaw Stability of Field Pea (Pisum sativum cv Trapper) StarchStarch ‐ Stärke, 1988
- The gelation and crystallisation of amylopectinCarbohydrate Research, 1987
- Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl DerivativesStarch ‐ Stärke, 1986
- A Comparative Study of the Effect of Acetylation on Starches of Phaseolus vulgaris BiotypesStarch ‐ Stärke, 1985
- Reactivity of Amylose and Amylopectin in Potato StarchStarch ‐ Stärke, 1984
- Physical characteristics, enzymic digestibility and structure of chemically modified smooth pea and waxy maize starchesJournal of Agricultural and Food Chemistry, 1982
- Molecular structure of unmodified and chemically modified manioc starchesCarbohydrate Research, 1978