1 |
Da Silva JAL, Rao MA. Viscoelastic properties of food hydrocolloid dispersions. pp. 285-316. In: Viscoelastic Properties of Foods. Rao MA, Steffe JF (eds). Elsevier Applied Science Pub., London, UK (1992)
|
2 |
Food News, The Korea Food Marketing Year Book. Food News, Seoul, Korea, pp. 432-438 (2007)
|
3 |
AOAC. Official Methods of Analysis of AOAC. Intl 14th ed. Association of Official Analytical Chemists Inc., Arlington, VA, USA. pp. 249-255 (1984)
|
4 |
Hoover R, Senanayake N. Effect of sugars on the thermal and retrogradation properties of oat starches. J. Texture Stud. 20: 65-83 (1996)
|
5 |
Park JY, Ahn YS, Shin DH, Lim ST. Physicochemical properties of Korean sweet potato starches. J. Korean Soc. Food Sci. Nutr. 28: 1-8 (1999)
|
6 |
Ahmad FB, Williams PA. Rheological properties of sago starch. J. Agri. Food Chem. 29: 939-946 (1998)
|
7 |
Chang YH, Lim ST, Yoo B. Dynamic rheology of corn starchsugar composites. J. Food Eng. 64: 521-527 (2004)
DOI
ScienceOn
|
8 |
Schoch TJ. Swelling power and solubility of granular starches. pp. 106-108. In: Methods in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, NY, USA (1964)
|
9 |
Yoo B, Yoo D, Kim YR, Lim ST. Effect of sugar type on rheological properties of high-methoxyl pectin gels. Food Sci. Biotechnol. 12: 316-319 (2003)
|
10 |
Mita T. Structure of potato starch pastes in the aging process by the measurement of their dynamic moduli. Carbohydr. Polym. 17: 269-276 (1992)
DOI
ScienceOn
|
11 |
Cox WP, Merz EH. Correlation of dynamic and steady viscosities. J. Polym. Sci. 28: 619-622 (1958)
DOI
|
12 |
Jung SH, Shin GJ, Choi CU. Comparison of physicochemical properties of corn, sweet potato, potato wheat and mungbean starches. Korean J. Food Sci. Technol. 23: 272-275 (1991)
과학기술학회마을
|
13 |
Beak MH, Shin MS. Physicochemical properties of modified sweet potato starch by steeping. Korean J. Food Sci. Technol. 25: 736-741 (1993)
|
14 |
Da Silva PMS, Oliveria JC, Rao MA. Rheological properties of heated cross-liked waxy maize starch dispersions. Int. J. Food Prop. 1: 23-34 (1998)
DOI
ScienceOn
|
15 |
Yoo D, Yoo B. Rheology of rice starch-sucrose composites. Starch/ Starke 57: 254-261 (2005)
DOI
ScienceOn
|
16 |
Whistler RL, BeMiller JN. Guar and locust bean gums. pp. 117. 152. In: Carbohydrate Chemistry for Food Scientists. Eagan Press, St. Paul, MN. USA (1997)
|
17 |
Chen Z. Physicochemical properties of sweet potato starches and their application in noodle products. PhD thesis, Wageningen University, Wageningen, Netherlands (2003)
|
18 |
Weltman RN. Breakdown of thixotropic structure as a function of time. J. Appl. Phys. 14: 343-350 (1943)
DOI
|
19 |
Morris ER. Polysaccharide solution properties: Origin, rheological characterization and implications for food system. pp. 132-163. In: Frontiers in Carbohydrate Research-1: Food Applications. Elsevier Applied Science Pub., NY, USA (1989)
|
20 |
Morris VJ. Starch gelation and retrogradation. Trends Food Sci. Tech. 1: 2-6 (1990)
DOI
|
21 |
Grosso CRF, Rao MA. Dynamic rheology of structure development in low-methoxyl pectin+ sugar gels. Food Hydrocolloid. 12: 357-363 (1998)
DOI
ScienceOn
|
22 |
Rao MA. Flow and functional models for rheological properties of fluid foods. pp. 27-58. In: Rheology of Fluid and Semisolid Foods. Rao MA (ed). Springer, NY, USA (2007)
|