Effect of defatting on starch structure and physicochemical properties
- 1 January 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 45 (5) , 337-347
- https://doi.org/10.1016/0308-8146(92)90034-y
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- Influence of lipids on the thermal and mechanical properties of concentrated starch gelsJournal of Agricultural and Food Chemistry, 1991
- Carbon-13 CP/MAS NMR studies of amylose inclusion complexes, cyclodextrins, and the amorphous phase of starch granules: relationships between glycosidic linkage conformation and solid-state carbon-13 chemical shiftsJournal of the American Chemical Society, 1988
- 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
- Factors affecting the crystalline type (AC) of native starches and model compounds: a rationalisation of observed effects in terms of polymorphic structuresCarbohydrate Research, 1987
- Improved colorimetric determination of amylose in starches or floursCarbohydrate Research, 1987
- On the multiple melting transitions of starch/monoglyceride systemsFood Chemistry, 1986
- Can cyclodextrin glycosyltransferase be useful for the investigation of the fine structure of amylopectins?: Characterisation of highly branched clusters isolated from digests with potato and maize starchesCarbohydrate Research, 1982
- The Effect of Solutes on the Gelatinization Temperature Range of Potato StarchStarch ‐ Stärke, 1982
- PHYSICOCHEMICAL CHARACTERISTICS OF YAM STARCHESJournal of Food Biochemistry, 1981