Structure and function of starch from advanced generations of new corn lines. Carbohydrate Polymers 54: 305-319.Ji Y, Wong K, Hasjim J, Pollak L M, Duvick S, Jane J, White P J. Structure and function of starch from advanced generations of new corn lines. Carbohydrate Polymers, 2003, ...
2009. Structure and Function of starch based edible films and coating. In: Edible Films and Coatings for Food Applications.M.E. Embuscado and K.C. Huber, eds.) pp.113-135, Springer, New York, NY.Kramer ME (2009) Structure and Function of Starch-Based Edible Films and Coatings. In: ...
whereas NS 3 had the greatest PV and breakdown of all four starch types.On the DSC,NS 2 had the lowest onset temperature and greatest enthalpy.NS 1 and 3 had similar onset and peak temperatures,both higher than those of NS 2 and 4.The gel strength of NS heated with a RVA was ...
Structure,functionandapplications Editedby Ann-CharlotteEliasson ß2004,WoodheadPublishingLimited 12.8Acknowledgements TheauthorwouldliketothankM.Croghan,J.ScottandK.Hughes,National StarchandChemicalandDrB.Murphy.MMUfortheinformationandsupport provided.
Structure, function, and protein engineering of starch-degrading enzymes Structure, function and protein engineering of starch-degrading enzymes. Gottschalk TE,Fierobe HP,Mirgorodskaya E,Clarke AJ,Tull D,Sigurskjold BW,Christensen... TE Gottschalk,HP Fierobe,E Mirgorodskaya,... - 《Biochemical Socie...
(1980) Structure and chemistry of the starch granule. In The Biochemistry of Plants, Vol. 3: Carbohydrates: structure and function (Preiss, J., ed.), Academic Press, New York, pp.321–369.Banks, W. and D. D. Muir, 1980. Structure and chemistry of the starch granule. In : J. ...
diet of 10000-30000 years ago. At that time, starch was consumed in a relatively un- processed form. Cereal grains were not a major com- ponent of the diet; it mainly comprised roots, beans, fruit and berries. Plant cell walls were essentially eaten raw, and the rate of digestion was ...
Starch in food: Structure, function and applications: Second edition Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients u... M. Sj,L Nilsson 被引量: 0发表: 2017年 食品淀粉的结构,功能及应用 :...
starch and starch derivatives used in foods. This will cover a broad range of themes within food science from the fundamentals to applications of starch and starch derivatives. Areas of interest include enzymatic synthesis and modification of starches and the functional derivatives, characterization of ...
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides Structure-function relationship? 2023 Elsevier LtdThe wide applications of natural starches in industries often encounter problems such as easy syneresis, ...