DSC studies of γ -irradiation influence on amylose-lipid complex transition in wheat flour

Author： Cieśla Krystyna Eliasson Ann-Charlotte

ISSN： 1388-6150

Source： Journal of Thermal Analysis and Calorimetry, Vol.79, Iss.1, 2005-01, pp. : 19-27

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch

By Ciesla K. Eliasson A-C.

Radiation Physics and Chemistry, Vol. 68, Iss. 5, 2003-12 ,pp. : 933-940

Elsevier

Access to resources Recommend Favorite

Gamma Irradiation Influence on Wheat Flour Gelatinisation

By Cieśla K.

Journal of Thermal Analysis and Calorimetry, Vol. 74, Iss. 1, 2003-10 ,pp. : 259-274

Springer Publishing Company

Access to resources Recommend Favorite

Sample encapsulation on glass transition of methylmetacrylate copolymers: TMDSC and DSC studies

By Bravo-Osuna I. Muńoz-Ruiz A. Jiménez-Castellanos M. Ford J. Whelan M.

Journal of Thermal Analysis and Calorimetry, Vol. 69, Iss. 2, 2002-08 ,pp. : 387-407

Springer Publishing Company

Access to resources Recommend Favorite

Gelation and Retrogradation Mechanism of Wheat Amylose

By Tamaki Yukihiro Konishi Teruko Tako Masakuni

Materials, Vol. 4, Iss. 10, 2011-10 ,pp. : 1763-1775

MDPI

Access to resources Recommend Favorite

The mechanism of α—γ transition of poly(vinylidene fluoride) in the miscible blends: The simultaneous DSC-FTIR method

By Zhang G. Kitamura T. Yoshida H. Kawai T.

Journal of Thermal Analysis and Calorimetry, Vol. 69, Iss. 3, 2002-09 ,pp. : 939-946

Springer Publishing Company

Access to resources Recommend Favorite