VISCOELASTIC BEHAVIOUR OF AMYLOSE-FATTY ACID GELS
- 1 September 1992
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 23 (3) , 297-313
- https://doi.org/10.1111/j.1745-4603.1992.tb00527.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Quantitative aspects of amylose-lipid interactionsCarbohydrate Research, 1986
- An improved enzymic method for the determination of native and modified starchJournal of the Science of Food and Agriculture, 1985
- Physical properties of amylose-monoglyceride complexesJournal of Cereal Science, 1985
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985
- Structure studies of amylose-V complexes and retro-graded amylose by action of alpha amylases, and a new method for preparing amylodextrinsCarbohydrate Research, 1984
- The Effect of Monoglycerides on Amylose Complexing During a Potato Granule ProcessStarch ‐ Stärke, 1981
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970
- The Texture of Ice Cream 3. Rheological Properties of Mix and Melted Ice CreamJournal of Food Science, 1966
- Rheology of Surface Films. IV. Viscoelastic Properties of 6-Nylon Films at Air/Water InterfaceBulletin of the Chemical Society of Japan, 1955