Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures

Author： Ong M.H.   Whitehouse A.S.   Abeysekera R.   Al-Ruqaie I.M.   Kasapis S.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.12, Iss.3, 1998-07, pp. : 273-281

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

Glucose syrup production from Indonesian palm and cassava starch

By Pontoh J.   Low N.H.  

Food Research International, Vol. 28, Iss. 4, 1995-01 ,pp. : 379-385

Elsevier

Access to resources Recommend Favorite

Effect of glucose concentration on the rheological properties of wheat-starch dispersions

By Al-Malah K.I.   Azzam M.O.J.   Abu-Jdayil B.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 491-496

Elsevier

Access to resources Recommend Favorite

Effect of oxidised starch on calcium pectinate gels

By Abdulmola N.A.   Richardson R.K.   Morris E.R.  

Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 569-577

Elsevier

Access to resources Recommend Favorite

Rheological properties and phase transition of red algal polysaccharide-starch composites

By Lai V.M.-F.   Huang A.-L.   Lii C.-Y.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 409-418

Elsevier

Access to resources Recommend Favorite

Structural properties of protein-stabilized starch-based supercritical fluid extrudates

By Alavi S.H.   Gogoi B.K.   Khan M.   Bowman B.J.   Rizvi S.S.H.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 107-118

Elsevier

Access to resources Recommend Favorite