STARCH CRYSTAL TRANSFORMATIONS AND THEIR INDUSTRIAL IMPORTANCE

被引：761

作者：

ZOBEL, HF

机构：

来源：

STARCH-STARKE | 1988年 / 40卷 / 01期

关键词：

D O I：

10.1002/star.19880400102

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 7

页数：7

共 51 条

[1] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J].

BILIADERIS, CG ;

PAGE, CM ;

MAURICE, TJ ;

JULIANO, BO .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (01) :6-14

[2] STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY [J].

BILIADERIS, CG ;

MAURICE, TJ ;

VOSE, JR .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1669-&

[3]

BILLINGHAM NC, 1972, POLYM SCI

[4]

BUECHE F, 1962, PHYSICAL PROPERTIES

[5] GELATINIZATION OF LOW WATER-CONTENT WHEAT-STARCH WATER MIXTURES - A COMBINED STUDY BY DIFFERENTIAL SCANNING CALORIMETRY AND LIGHT-MICROSCOPY [J].

BURT, DJ ;

RUSSELL, PL .

STARKE, 1983, 35 (10) :354-360

[6] INCLUSION COMPLEXES OF FREE FATTY-ACIDS WITH AMYLOSE [J].

DAVIES, T ;

MILLER, DC ;

PROCTER, AA .

STARKE, 1980, 32 (05) :149-158

[7] PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM [J].

DONOVAN, JW .

BIOPOLYMERS, 1979, 18 (02) :263-275

[8]

Dudasek W.E., 1985, U.S. Patent, Patent No. [4,491,483, 4491483]

[9] DSC INVESTIGATIONS OF STARCHES .1. FEASIBILITY OF THERMOANALYTICAL METHODS TO CHARACTERIZE STARCHES [J].

EBERSTEIN, K ;

HOPCKE, R ;

KONIECZNYJANDA, G ;

STUTE, R .

STARKE, 1980, 32 (12) :397-404

[10]

Flory P.J., 1953, J PRINCIPLES POLYM C

← 1 2 3 4 5 6 →