✦ LIBER ✦

INFLUENCE OF FLAVORING ON THE VISCOELASTIC PROPERTIES OF STARCH GELS DURING GELATION AND LONG-TIME RETROGRADATION

✍ Scribed by J.M. REPARET; F. MOINE; G. ARVISENET; P. LE BAIL; N. CAYOT

Book ID: 111346860
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 205 KB
Volume: 37
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.2006.00063.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of gluten on the viscoelastic

Influence of gluten on the viscoelastic properties of starch pastes and gels

✍ Champenois, Yann; Rao, M A; Walker, Larry P 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 221 KB 👁 2 views

Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0É20) and wheat Ñour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network

Influence of α-amylase on the viscoelast

Influence of α-amylase on the viscoelastic properties of starch-gluten pastes and gels

✍ Champenois, Yann; Rao, M A; Walker, Larry P 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB 👁 1 views

To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases

Effects of wheat proteins on the viscoel

Effects of wheat proteins on the viscoelastic properties of starch gels

✍ Lennart Lindahl; Ann-Charlotte Eliasson 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 491 KB 👁 1 views

The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the star

INFLUENCE OF XANTHAN GUM AND TAPIOCA STA

INFLUENCE OF XANTHAN GUM AND TAPIOCA STARCH ON THE RETROGRADATION AND GELATION OF FINGER MILLET (ELEUSINE CORACANA L. GAERTNER) STARCH PASTES

✍ NELSON K.O. OJIJO; EYAL SHIMONI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 546 KB

Influence of pH and ionic strength on th

Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches

✍ P. Muhrbeck; A.-C. Eliasson 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 425 KB

Gelation of calcium alginate. Influence

Gelation of calcium alginate. Influence of rice starch or rice flour on the gelation kinetics and on the final gel structure

✍ Chrastil, Joseph 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 363 KB