✦ LIBER ✦

Starch gelation and retrogradation

✍ Scribed by Morris, V.J.

Book ID: 122780480
Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 527 KB
Volume: 1
Category: Article
ISSN: 0924-2244
DOI: 10.1016/0924-2244(90)90002-G

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelation and retrogradation of concentra

Gelation and retrogradation of concentrated starch systems: 2. Retrogradation

✍ C.J.A.M. Keetels; T.van Vliet; P. Walstra 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 795 KB

Starch Retrogradation

✍ Marie-Astrid Ottenhof; Imad A. Farhat 📂 Article 📅 2005 🏛 John Wiley and Sons ⚖ 8 KB

Starch retrogradation

✍ Hoover, R. 📂 Article 📅 1995 🏛 Taylor and Francis Group 🌐 English ⚖ 1023 KB

The roles of amylose and amylopectin in

The roles of amylose and amylopectin in the gelation and retrogradation of starch

✍ Mervyn J. Miles; Victor J. Morris; Paul D. Orford; Stephen G. Ring 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 827 KB

Gelation and retrogradation of concentra

Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature

✍ C.J.A.M. Keetels; T. van Vliet; P. Walstra 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 498 KB

The effect of concentration and botanica

The effect of concentration and botanical source on the gelation and retrogradation of starch

✍ Paul D. Orford; Stephen G. Ring; Vincent Carroll; Mervyn J. Miles; Victor J. Mor 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 469 KB

A BS TRA CT The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of t