MULTIPLE PHASE-TRANSITIONS OF STARCHES AND NAGELI AMYLODEXTRINS

被引：147
作者：
DONOVAN, JW
MAPES, CJ
机构：
来源：
STARKE | 1980年 / 32卷 / 06期
关键词：
D O I：
10.1002/star.19800320604
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：190 / 193
页数：4
相关论文
共 17 条
[1]  
BADENHUIZEN NP, 1959, PROTOPLASMATOLOGIA, V2
[2]  
Banks W., 1975, STARCH ITS COMPONENT
[3]   SPECIFIC ADSORPTION OF STARCH OLIGOSACCHARIDES IN GEL PHASE OF STARCH GRANULES [J].
BROWN, SA ;
FRENCH, D .
CARBOHYDRATE RESEARCH, 1977, 59 (01) :203-212
[4]   STUDY OF BAKING PROCESS BY DIFFERENTIAL SCANNING CALORIMETRY [J].
DONOVAN, JW .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (06) :571-578
[5]   INCREASE IN STABILITY OF AVIDIN PRODUCED BY BINDING OF BIOTIN - DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF DENATURATION BY HEAT [J].
DONOVAN, JW ;
ROSS, KD .
BIOCHEMISTRY, 1973, 12 (03) :512-517
[6]  
DONOVAN JW, 1978, FED PROC, V37, P1712
[7]   PHASE-TRANSITIONS OF THE STARCH-WATER SYSTEM [J].
DONOVAN, JW .
BIOPOLYMERS, 1979, 18 (02) :263-275
[8]  
FLORY PJ, 1953, PRINCIPLES POLYMER C
[9]   EFFECT ON GELATINIZATION TEMPERATURE OF WHEAT STARCH GRANULES OF PROLONGED TREATMENT WITH WATER AT 50DEGREES C [J].
GOUGH, BM .
STARKE, 1971, 23 (06) :210-&
[10]   NAEGELI AMYLODEXTRIN AND ITS RELATIONSHIP TO STARCH GRANULE STRUCTURE .2. ROLE OF WATER IN CRYSTALLIZATION OF B-STARCH [J].
KAINUMA, K ;
FRENCH, D .
BIOPOLYMERS, 1972, 11 (11) :2241-2250
12