The roles of amylose and amylopectin in the gelation and retrogradation of starch (original) (raw)
Effects of Preparation Temperature on Gelation Properties and Molecular Structure of High-Amylose Maize Starch
Tapani Suortti
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Properties of Starch Subjected to Partial Gelatinization and β-Amylolysis
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Molecular Investigation of the Gel Structure of Native Starches
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Fernando Ortega Ojeda
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Christian Mestres
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Influence of lipids on the thermal and mechanical properties of concentrated starch gels
Costas Biliaderis
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Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches
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A comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels
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Internal structures and phase-transitions of starch granules during gelatinization
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Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry
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Thermal and rheological properties of granular waxy maize mutant starches afte β-amylase modification
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Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties
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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions
Ramón Moreira
International Journal of Polymer Science, 2018
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Studies of the effect of the sugars ribose, xylose and fructose on the retrogradation of wheat starch gels by x-ray diffraction
Mervyn Miles
Carbohydrate Polymers, 1991
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