✦ LIBER ✦

Theory of gelatinization in a starch-water-solute system

✍ Scribed by J. Lelievre

Publisher: Elsevier Science
Year: 1976
Tongue: English
Weight: 535 KB
Volume: 17
Category: Article
ISSN: 0032-3861
DOI: 10.1016/0032-3861(76)90250-0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of starch gelatinization and

The effect of starch gelatinization and solute concentrations on Tg′ of starch model system

✍ Miang H Lim; Hongbing Wu; David S Reid 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 115 KB 👁 2 views

Gelatinization of Hypochlorite Oxidized

Gelatinization of Hypochlorite Oxidized Maize Starch in Aqueous Solutions

✍ F. Kantouch; S. Tawfik 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 102 KB 👁 2 views

Roles of Water-Soluble and Water-Insolub

Roles of Water-Soluble and Water-Insoluble Carbohydrates in the Gelatinization and Retrogradation of Rice Starch

✍ Yoshiko Hibi 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 68 KB 👁 2 views

Temperature—composition phase diagram an

Temperature—composition phase diagram and gel properties of the gelatin—starch—water system

✍ L.I. Khomutov; N.A. Lashek; N.M. Ptitchkina; E.R. Morris 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 551 KB

Solute-solute solvent-induced interactio

Solute-solute solvent-induced interaction: molecular dynamics simulation of a mixed model system in water

✍ F. Brugè; G. Cottone; S.L. Fornili 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 557 KB

Previous simulations of aqueous solutions of immobilized pairs of simple hydrophilic or hydrophobic model solutes have been extended to consider a mixed hydrophobic-hydrophilic pair. Results show that the replacement of a hydrophilic group with a hydrophobic group can induce relevant changes in the

Thermodynamics of starch-water systems:

Thermodynamics of starch-water systems: An analysis from solution-gel model on water sorption isotherms

✍ S. Li; J. Tang; P. Chinachoti 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 922 KB

The water sorption of several starch samples and resistant starch (RS) samples were analyzed using an equilibrium solution-gel structure model and the results were compared to various sorption theories. It is found that the water sorption relations to water activity in starch in the high water conte