Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

This publication has 22 references indexed in Scilit:

• Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gels
  Food Hydrocolloids, 1992
• Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch
  Journal of Agricultural and Food Chemistry, 1991
• The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction
  Food Hydrocolloids, 1991
• Hydration of Oligosaccharides
  Bulletin of the Chemical Society of Japan, 1990
• The effects of added sugars on the retrogradation of wheat starch gels
  Journal of Cereal Science, 1990
• The Relationship between the Acoustic Property and the Hydration of Saccharides
  Bulletin of the Chemical Society of Japan, 1989
• Natural-Abundance Oxygen-17 Magnetic Relaxation in Aqueous Solutions of Carbohydrates
  Bulletin of the Chemical Society of Japan, 1989
• The relation between partial molar heat capacities and the number of equatorial hydroxyl groups of saccharides in aqueous solution
  The Journal of Chemical Thermodynamics, 1985
• Sugar-water interaction from diffusion measurements
  Journal of Solution Chemistry, 1985
• Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride
  Starch ‐ Stärke, 1980