Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches.

[1]  D. Cozzolino,et al.  An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. , 2014, Carbohydrate polymers.

[2]  D. Cozzolino,et al.  Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy. , 2013, Carbohydrate polymers.

[3]  F. Warren,et al.  Infrared spectroscopy with heated attenuated total internal reflectance enabling precise measurement of thermally induced transitions in complex biological polymers. , 2013, Analytical chemistry.

[4]  D. L. Wetzel,et al.  Fourier Transform Infrared (FT-IR) Microspectroscopic Genetic Expression of the Waxy Trait in Isogenic Durum and Common Wheat1 , 2012 .

[5]  Matthew S. Wheal,et al.  A cost-effective acid digestion method using closed polypropylene tubes for inductively coupled plasma optical emission spectrometry (ICP-OES) analysis of plant essential elements , 2011 .

[6]  C. Jenner,et al.  Waxy durum and fat differ in their actions as improvers of bread quality , 2011 .

[7]  I. Delgadillo,et al.  ATR-FTIR spectroscopy and chemometric analysis applied to discrimination of landrace maize flours produced in southern Brazil , 2010 .

[8]  J. Delcour,et al.  Fate of starch in food processing: from raw materials to final food products. , 2010, Annual review of food science and technology.

[9]  Daniel Cozzolino,et al.  Near Infrared Spectroscopy in Natural Products Analysis , 2009, Planta medica.

[10]  L. Copeland,et al.  Pasting and swelling properties of wheat flour and starch in relation to amylose content , 2008 .

[11]  M. Gidley,et al.  Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule "ghost" integrity. , 2007, Journal of agricultural and food chemistry.

[12]  Karin Persson,et al.  On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies , 2007 .

[13]  M. Gidley,et al.  Three classes of starch granule swelling: Influence of surface proteins and lipids , 2006 .

[14]  M. Seguchi,et al.  Presence and Amounts of Starch Granule Surface Proteins in Various Starches , 2005 .

[15]  M. Kurakake,et al.  Effects of Various Surfactants on Rheological Properties of Maize Starch Granules , 2004 .

[16]  L. Kaur,et al.  Morphological, thermal and rheological properties of starches from different botanical sources , 2003 .

[17]  S. Hill,et al.  Organisation of the external region of the starch granule as determined by infrared spectroscopy. , 2002, International journal of biological macromolecules.

[18]  L. Gorton,et al.  Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length , 2002 .

[19]  Tormod Næs,et al.  A user-friendly guide to multivariate calibration and classification , 2002 .

[20]  J. V. Soest,et al.  The relationship between thermodynamic and structural properties of low and high amylose maize starches , 2001 .

[21]  C. Morris,et al.  Susceptibility of Waxy Starch Granules to Mechanical Damage , 2000 .

[22]  J. Jane,et al.  Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch , 1999 .

[23]  A. Eliasson,et al.  Starch-lipid interactions in common, waxy, ae du, and ae su2 maize starches examined by differential scanning calorimetry , 1999 .

[24]  N. Cheetham,et al.  Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study , 1998 .

[25]  Tomoko Sasaki,et al.  Effect of Wheat Starch Structure on Swelling Power , 1998 .

[26]  R. Graybosch Waxy wheats: Origin, properties, and prospects , 1998 .

[27]  C. Morris,et al.  Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat , 1997 .

[28]  Tomoko Sasaki,et al.  Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch , 1996 .

[29]  D. D. Wit,et al.  Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy , 1995 .

[30]  R. Hoseney,et al.  Effect of certain surfactants on the swelling, solubility and amylograph consistency of starch , 1995 .

[31]  W. R. Morrison,et al.  Swelling and gelatinization of cereal starches. III: Some properties of waxy and normal nowaxy barley starches , 1992 .

[32]  J. Jane,et al.  Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch , 1992 .

[33]  H. Kersting,et al.  Lipids and Rheological Properties of Starch. Part II: The Effect of Granule Surface Material on Viscosity of Wheat Starch , 1990 .

[34]  B. Goodfellow,et al.  A fourier transform IR study of the gelation of amylose and amylopectin , 1990 .

[35]  W. R. Morrison,et al.  Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids , 1990 .

[36]  W. R. Morrison Lipids in cereal starches: A review , 1988 .

[37]  I. D. Evans An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning Calorimetry , 1986 .

[38]  W. R. Morrison,et al.  An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches , 1983 .

[39]  J. Blanshard,et al.  The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch Granules , 1982 .