STARCH-LIPID INTERACTIONS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

被引:19
作者
ELIASSON, AC
机构
关键词
D O I
10.1016/0040-6031(85)85297-7
中图分类号
O414.1 [热力学];
学科分类号
摘要
引用
收藏
页码:369 / 374
页数:6
相关论文
共 9 条
[1]   LIPIDS OF STARCH - RESEARCH BETWEEN CARBOHYDRATES AND LIPIDS [J].
ACKER, L .
FETTE SEIFEN ANSTRICHMITTEL, 1977, 79 (01) :1-9
[2]   STUDY OF THE AMYLOSE-MONOGLYCERIDE COMPLEX BY RAMAN-SPECTROSCOPY [J].
CARLSON, TLG ;
LARSSON, K ;
DINHNGUYEN, N ;
KROG, N .
STARKE, 1979, 31 (07) :222-224
[3]   EFFECT OF WATER-CONTENT ON THE GELATINIZATION OF WHEAT-STARCH [J].
ELIASSON, AC .
STARKE, 1980, 32 (08) :270-272
[4]  
ELIASSON AC, 1985, J CEREAL SCI, V3
[5]  
FRENCH AD, 1977, CEREAL FOOD WORLD, V22, P61
[6]  
GHIASI K, 1982, CEREAL CHEM, V59, P86
[7]  
KROG N, 1976, FOOD EMULSIONS, P68
[8]   PHASE-TRANSITIONS OF AMYLOSE-LIPID COMPLEXES IN STARCHES - A CALORIMETRIC STUDY [J].
KUGIMIYA, M ;
DONOVAN, JW ;
WONG, RY .
STARKE, 1980, 32 (08) :265-270
[9]  
Morrison W. R, 1985, NEW APPROACHES RES C, P61