Starch-lipid interactions and their relevance in food products
作者： A.C. Eliasson , M. Wahlgren
DOI: 10.1533/9781855739093.3.441
关键词:
摘要:
elsevier.com
sci-hub.se 参考文章(100)
P Lebail, A Buleon, D Shiftan, R.H Marchessault, Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR Carbohydrate Polymers. ,vol. 43, pp. 317- 326 ,(2000) , 10.1016/S0144-8617(00)00180-6
M.C. Godet, V. Tran, M.M. Delage, A. Buléon, Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids International Journal of Biological Macromolecules. ,vol. 15, pp. 11- 16 ,(1993) , 10.1016/S0141-8130(05)80082-0
A.-C. ELIASSON, VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES Journal of Texture Studies. ,vol. 17, pp. 253- 265 ,(1986) , 10.1111/J.1745-4603.1986.TB00551.X
P.M. Baldwin, C.D. Melia, M.C. Davies, The surface chemistry of starch granules studied by time-of-flight secondary ion mass spectrometry Journal of Cereal Science. ,vol. 26, pp. 329- 346 ,(1997) , 10.1006/JCRS.1997.0132
Fredrik Tufvesson, Vida Skrabanja, Inger Björck, Helena Liljeberg Elmståhl, Ann-Charlotte Eliasson, Digestibility of Starch Systems Containing Amylose–Glycerol monopalmitin Complexes Lwt - Food Science and Technology. ,vol. 34, pp. 131- 139 ,(2001) , 10.1006/FSTL.2000.0727
I.D. EVANS, A. LIPS, VISCOELASTICITY OF GELATINIZED STARCH DISPERSIONS Journal of Texture Studies. ,vol. 23, pp. 69- 86 ,(1992) , 10.1111/J.1745-4603.1992.TB00512.X
Henrik Lundqvist, Ann-Charlotte Eliasson, Gerd Olofsson, Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study Carbohydrate Polymers. ,vol. 49, pp. 109- 120 ,(2002) , 10.1016/S0144-8617(01)00326-5
N. Krog, Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches Starch - Stärke. ,vol. 25, pp. 22- 27 ,(1973) , 10.1002/STAR.19730250105
Stilianos Raphaelides, John Karkalas, Thermal dissociation of amylose-fatty acid complexes Carbohydrate Research. ,vol. 172, pp. 65- 82 ,(1988) , 10.1016/S0008-6215(00)90843-7
Stefan Immel, Frieder W. Lichtenthaler, The hydrophobic topographies of amylose and its blue iodine complex Starch-starke. ,vol. 52, pp. 1- 8 ,(2000) , 10.1002/(SICI)1521-379X(200001)52:1<1::AID-STAR1>3.0.CO;2-H