ON THE POSSIBILITY OF MODIFYING THE GELATINIZATION PROPERTIES OF STARCH BY LIPID SURFACE COATING

被引：44
|
作者：
ELIASSON, AC
LARSSON, K
MIEZIS, Y
机构：
来源：
STARKE | 1981年 / 33卷 / 07期
关键词：
D O I：
10.1002/star.19810330704
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：231 / 235
页数：5
相关论文
共 50 条
  • [41] The influence of starch gelatinization on the rheological, thermal, and morphological properties of poly(ε-caprolactone) with corn starch blends
    Rosa, DS
    Guedes, CGF
    Pedroso, AG
    Calil, MR
    MATERIALS SCIENCE & ENGINEERING C-BIOMIMETIC AND SUPRAMOLECULAR SYSTEMS, 2004, 24 (05): : 663 - 670
  • [42] Influence of selected parameters of starch gelatinization and hydrolysis on stability of amylose-lipid complexes
    Nebesny, E
    Rosicka, J
    Tkaczyk, M
    STARCH-STARKE, 2005, 57 (07): : 325 - 331
  • [43] The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
    Han, Xu
    Liang, Qiufang
    Rashid, Arif
    Qayum, Abdul
    Rehman, Abdur
    Zhong, Mingming
    Sun, Yufan
    Liu, Yuxuan
    Ma, Haile
    Miao, Song
    Ren, Xiaofeng
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 257
  • [44] Effect of Deproteinization or Defatting on Gelatinization and in Vitro Digestion Properties of Coix Starch
    Zhang L.
    Gao D.
    Man J.
    Shipin Kexue/Food Science, 2023, 44 (08): : 93 - 100
  • [45] Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
    Dun, Huiyu
    Liang, Hongshan
    Zhan, Fuchao
    Wei, Xianling
    Chen, Yuanyuan
    Wan, Jiawei
    Ren, Yanyan
    Hu, Ling
    Li, Bin
    FOOD HYDROCOLLOIDS, 2020, 103
  • [46] Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
    Andrés G. Teobaldi
    Gabriela N. Barrera
    Lorena S. Sciarini
    Pablo D. Ribotta
    European Food Research and Technology, 2021, 247 : 1083 - 1093
  • [47] Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
    Teobaldi, Andres G.
    Barrera, Gabriela N.
    Sciarini, Lorena S.
    Ribotta, Pablo D.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2021, 247 (05) : 1083 - 1093
  • [48] THE INFLUENCE OF STARCH CRYSTALLINITY AND DEGREE OF POLYMERIZATION ON GELATINIZATION AND COOKING PROPERTIES IN RICE
    NORMAND, FL
    PARRISH, FW
    CEREAL FOODS WORLD, 1987, 32 (09) : 680 - 680
  • [49] Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose
    Zhang, Xiaoyu
    Tong, Qunyi
    Zhu, Wenxue
    Ren, Fei
    JOURNAL OF FOOD ENGINEERING, 2013, 114 (02) : 255 - 261
  • [50] Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
    Ibanoglu, Senol
    Ozaslan, Zeynep Tugba
    Ibanoglu, Esra
    OZONE-SCIENCE & ENGINEERING, 2018, 40 (02) : 105 - 112
12345