1 |
Miles MJ, Morris VJ, Orford PD, Ring SG. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr Res 135: 271-281.
DOI
ScienceOn
|
2 |
Hansen LM, Hoseney RC, Faubion TM. 1990. Oscillatory probe rheometry as a tool for determining the rheological properties of starch-water systems. J Texture Studies 21: 213-224.
DOI
|
3 |
Chen J, Dickinson E. 1998. Viscoelastic properties of heatset whey protein emulsion gels. J Texture Studies 24: 411-422.
DOI
ScienceOn
|
4 |
Hebeish A, Thalouth AE, Refai R, Ragheb A. 1989. Synthesis and characterization of hypochlorite oxidized starches. Starke 41: 293-298.
DOI
|
5 |
Evans ID, Haisman DR. 1979. Rheology of gelatinized starch suspensions. J Texture Studies 10: 347-370.
DOI
|
6 |
Kalichevsky MT, Ring SG. 1983. Incompatibility of amylose and amylopectin on aqueous solution. Carbohydr Res 162: 323-328.
DOI
ScienceOn
|
7 |
Bello-Perez LA, Paredes-López O. 1994. Starch and amylopectin- Rheological behavior of gels. Starke 46: 411-413.
DOI
ScienceOn
|
8 |
Han JS, Ahn SY. 2002. The molecular weight distribution in oxidized corn starch. Korean J Soc Food Cookery Sci 18: 200-205.
과학기술학회마을
|
9 |
Han JS, Ahn SY. 1997. Characteristics in oxidation of Korean corn starch with sodium hypochlorite. Korean J Food Sci Technol 29: 1094-1100.
과학기술학회마을
|
10 |
Beruand S, Launay B. 1985. Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of wheat content and some additives. Cereal Chem 72: 48-52.
|
11 |
Cox WP, Merz EH. 1958. Correlation of dynamic and steady viscosities. J Polym Sci 28: 619-622.
DOI
|
12 |
Champenois Y, Rao MA, Walker LP. 1998 Influence of gluten on the viscoelastic properties of starch pastes and gels. J Sci Food Agric 78: 127-133.
DOI
ScienceOn
|
13 |
Svegmark K, Hermansson A-M. 1991. Distribution of amylose and amylopectin in potato starch pastes. Effects of heating and shearing. Food Structure 10: 117-129.
|
14 |
Han JS. 2002. Changes of dynamic viscoelastic properties of oxidized corn starch suspensions during heating and cooling. Food Sci Biotechnol 11: 231-237.
과학기술학회마을
|
15 |
Ring SG, Colonna D, I'anson KJ, Kalichvsky MT, Miles MJ, Morris VJ, Orford PD. 1987. The gelation and crystallization of amylopectin. Carbohydr Res 162: 227-293.
DOI
ScienceOn
|
16 |
Chedid LL, Kokini JL. 1992. Influence of protein addition on rheological properties of amylose-and amylopectin-based starches in excess water. Cereal Chem 69: 551-555.
|
17 |
Alexander RJ. 1995. Modified starches and their uses. In Food application. Korea Corn Processing Industry Association, U.S. Grains Cuncil.
|
18 |
Pomeranz Y. 1991. Carbohydrates: Starch. In Functional properties of food components. 2nd ed. Academic Press, New York. Chap 2, p 68-69.
|
19 |
Hansen LM, Hoseney RC, Faubion TM. 1991. Oscillatory rheometry of starch-water system-Effect of starch concentration and temperature. Cereal Chem 68: 347-351.
|
20 |
Christianson DD, Bagley EB. 1983. Apparent viscosities of dispersions of swollen corn starch granules. Cereal Chem 62: 116-121.
|
21 |
Orford PD, Ring SG, Carroll V, Miles MJ, Morris VJ. 1987. The effect of concentration and botanical source on the gelation and retrogradation of starch. J Sci Food Agric 39: 169-177.
DOI
|
22 |
Kalichevsky MT, Ring SG. 1983. Incompatibility of amylose and amylopectin on aqueous solution. Carbohydr Res 162: 323-328.
DOI
ScienceOn
|
23 |
Aguilera JM, Rojas E. 1996. Rheological, thermal and microstructural properties of whey protein-cassava starch gel. J Food Sci 61: 962-966.
DOI
ScienceOn
|
24 |
Ring SG. 1985. Some studies on starch gelation. Starke 37:80-83.
DOI
|
25 |
Wurzgurg OB. 1986. Nutritional aspects and safety of modified food starches. Nutr Rev 44: 74-79.
|
26 |
Petrofsky KE, Hoseney RC. 1995. Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chem 72: 53-58.
|
27 |
Ahmad FB, William PA. 1999. Effect of salts on the gelatinization and rheological properties of sago starch. J Agric Food Chem 47: 3359-3366.
DOI
ScienceOn
|
28 |
Billiaderis CG. 1992. Characterization of starch networks by small strain dynamic rhoemerty. In Developments in Carbohydrate Chemistry. Alexander RJ and Zobel HF, eds. America Association of Cereal Chemists, USA. p 87-135.
|
29 |
Filer LJ Jr. 1988. Modified starch-an update. J Am Diet Asso 88: 342-344.
|
30 |
Doublin ID, Haisman DR. 1981. Rheological studies on starch-Flow behavior of wheat starch pastes. Starke 33: 415-420.
DOI
|
31 |
Billiaderis CG, Zawistowsk J. 1990. Viscoelastic behavior of aging starch gels-Effects of concentration, temperature and starch hydrolysates on network properties. Cereal Chem 67: 240-246.
|
32 |
Lindahl L, Eliasson AC. 1986. Effects of wheat proteins on the viscoelastic properties of starch gels. J Sci Food Agric 37: 1125-1132.
DOI
|
33 |
Eliasson AC. 1986. Viscoelastic behavior during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches. J Texture Studies 17: 253-265.
DOI
|
34 |
Eliasson AC, Bohlin L. 1982. Rheological properties of concentrated wheat starch gels. Starke 34: 267-271.
DOI
|
35 |
Kugimiya M, Donovan DW. 1981. Calorimetric determination of amylose content of starches based on formation and melting of the amylose-lysolecithin complex. J Food Sci 46: 765-770.
DOI
|