Add to ORKGGelatinisation is a major property of starch in regard to its functionality. Here we investigate the effect of chemically derivatised cellulose on the gelatinisation properties of waxy maize starch with a specific focus on the temperature of thermogelation. Two models appear to emerge which determine the extent of starch gelatinization
© 2018, Springer Science+Business Media, LLC, part of Springer Nature. Raw maize starch, initially s...
The microstructure and thermal behaviour of industrial starches with different origin were character...
Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72°C followed by spray d...
The use of modulated temperature differential scanning calorimetry (MTDSC) has provided further insi...
Microstructural and rheological changes during gelatinisation are important indicators of starch fun...
The time and temperature dependence at different stages of starch gelatinization has been poorly und...
The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatiniz...
Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starc...
The gelatinization of corn starch was studied using differential scanning calorimetric (DSC) and rhe...
Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, mai...
The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behav...
The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS) on gelatiniz...
When starch is heated in water, it absorbs water and swells. is is the process of gelatinization, a ...
The gelatinisation process of waxy starch was studied using both differential scanning calorimetry (...
The effect of moisture content on the interactions between water and partially gelatinized starch du...
© 2018, Springer Science+Business Media, LLC, part of Springer Nature. Raw maize starch, initially s...
The microstructure and thermal behaviour of industrial starches with different origin were character...
Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72°C followed by spray d...
The use of modulated temperature differential scanning calorimetry (MTDSC) has provided further insi...
Microstructural and rheological changes during gelatinisation are important indicators of starch fun...
The time and temperature dependence at different stages of starch gelatinization has been poorly und...
The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatiniz...
Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starc...
The gelatinization of corn starch was studied using differential scanning calorimetric (DSC) and rhe...
Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, mai...
The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behav...
The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS) on gelatiniz...
When starch is heated in water, it absorbs water and swells. is is the process of gelatinization, a ...
The gelatinisation process of waxy starch was studied using both differential scanning calorimetry (...
The effect of moisture content on the interactions between water and partially gelatinized starch du...
© 2018, Springer Science+Business Media, LLC, part of Springer Nature. Raw maize starch, initially s...
The microstructure and thermal behaviour of industrial starches with different origin were character...
Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72°C followed by spray d...