ON THE MULTIPLE MELTING TRANSITIONS OF STARCH MONOGLYCERIDE SYSTEMS

被引：67

作者：

BILIADERIS, CG ^{[1
]}

PAGE, CM ^{[1
]}

MAURICE, TJ ^{[1
]}

机构：

[1] GEN FOODS INC,RES DEPT,COBOURG K9A 4L4,ONTARIO,CANADA

来源：

FOOD CHEMISTRY | 1986年 / 22卷 / 04期

关键词：

D O I：

10.1016/0308-8146(86)90086-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：279 / 295

页数：17

共 42 条

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[7] THERMAL-BEHAVIOR OF AMYLOSE-LIPID COMPLEXES
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[J]. CARBOHYDRATE POLYMERS, 1985, 5 (05) : 367 - 389
[8] PHYSICAL CHARACTERIZATION OF AMYLOSE FATTY-ACID COMPLEXES IN STARCH GRANULES AND IN SOLUTION
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[J]. STARKE, 1982, 34 (10): : 335 - 339
[9] GELATINIZATION OF LOW WATER-CONTENT WHEAT-STARCH WATER MIXTURES - A COMBINED STUDY BY DIFFERENTIAL SCANNING CALORIMETRY AND LIGHT-MICROSCOPY
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[J]. STARKE, 1983, 35 (10): : 354 - 360
[10] PISUM-SATIVUM AND VICIA-FABA CARBOHYDRATES .6. GELATINIZATION AND MELTING OF MAIZE AND PEA STARCHES WITH NORMAL AND HIGH-AMYLOSE GENOTYPES
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[J]. PHYTOCHEMISTRY, 1985, 24 (08) : 1667 - 1674

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