✦ LIBER ✦

Relevance of Amylose-Lipid Complexes to the Behaviour of Thermally Processed Starches

✍ Scribed by Antje Becker; Sandra E. Hill; John R. Mitchell

Publisher: John Wiley and Sons
Year: 2001
Tongue: English
Weight: 361 KB
Volume: 53
Category: Article
ISSN: 0038-9056
DOI: 10.1002/1521-379x(200104)53:3/4<121::aid-star121>3.0.co;2-q

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermal properties relevant to the proce

Thermal properties relevant to the processing of PET fibers

✍ K. De Clerck; H. Rahier; B. Van Mele; P. Kiekens 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB 👁 2 views

Monitoring the crystallization of amylos

Monitoring the crystallization of amylose–lipid complexes during maize starch melting by synchrotron x-ray diffraction

✍ P. Le Bail; H. Bizot; M. Ollivon; G. Keller; C. Bourgaux; A. Buléon 📂 Article 📅 1999 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 333 KB 👁 1 views

Most starch granules exhibit a natural crystallinity, with different diffraction patterns according to their botanical origin: A-type from cereals and B-type from tubers. The V polymorph results essentially from the complexing of amylose with compounds such as iodine, alcohols, or lipids. The intens