STARCH-LIPID INTERACTIONS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

[1] LIPIDS OF STARCH - RESEARCH BETWEEN CARBOHYDRATES AND LIPIDS [J]. FETTE SEIFEN ANSTRICHMITTEL, 1977, 79 (01): : 1 - 9

[2] STUDY OF THE AMYLOSE-MONOGLYCERIDE COMPLEX BY RAMAN-SPECTROSCOPY [J]. STARKE, 1979, 31 (07): : 222 - 224

[3] EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH [J]. STARKE, 1980, 32 (08): : 270 - 272

[4] ELIASSON AC, 1985, J CEREAL SCI, V3

[5] FRENCH AD, 1977, CEREAL FOOD WORLD, V22, P61

[6] GHIASI K, 1982, CEREAL CHEM, V59, P86

[7] KROG N, 1976, FOOD EMULSIONS, P68

[8] PHASE-TRANSITIONS OF AMYLOSE-LIPID COMPLEXES IN STARCHES - A CALORIMETRIC STUDY [J]. STARKE, 1980, 32 (08): : 265 - 270

[9] Morrison W. R, 1985, NEW APPROACHES RES C, P61

[1] LIPIDS OF STARCH - RESEARCH BETWEEN CARBOHYDRATES AND LIPIDS [J]. FETTE SEIFEN ANSTRICHMITTEL, 1977, 79 (01): : 1 - 9

[2] STUDY OF THE AMYLOSE-MONOGLYCERIDE COMPLEX BY RAMAN-SPECTROSCOPY [J]. STARKE, 1979, 31 (07): : 222 - 224

[3] EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH [J]. STARKE, 1980, 32 (08): : 270 - 272

[4] ELIASSON AC, 1985, J CEREAL SCI, V3

[5] FRENCH AD, 1977, CEREAL FOOD WORLD, V22, P61

[6] GHIASI K, 1982, CEREAL CHEM, V59, P86

[7] KROG N, 1976, FOOD EMULSIONS, P68

[8] PHASE-TRANSITIONS OF AMYLOSE-LIPID COMPLEXES IN STARCHES - A CALORIMETRIC STUDY [J]. STARKE, 1980, 32 (08): : 265 - 270

[9] Morrison W. R, 1985, NEW APPROACHES RES C, P61