Gelation of low concentration starch systems induced by starch emulsifier complexation
- 1 June 1992
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 6 (2) , 223-229
- https://doi.org/10.1016/s0268-005x(09)80361-5
Abstract
No abstract availableKeywords
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- VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH II. EFFECTS OF EMULSIFIERSJournal of Texture Studies, 1986
- An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning CalorimetryStarch ‐ Stärke, 1986
- Gel Formation of Potato Starch in the Presence of a SurfactantStarch ‐ Stärke, 1983
- Characterization of Potato Starch and Its Monoglyceride ComplexesStarch ‐ Stärke, 1981
- Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various StarchesStarch ‐ Stärke, 1973
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971