Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800

[1]  Y. Ai,et al.  Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. , 2019, Food chemistry.

[2]  Xianfeng Du,et al.  Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment. , 2017, Carbohydrate polymers.

[3]  J. Jane,et al.  Gelatinization and rheological properties of starch , 2015 .

[4]  J. Jane,et al.  Effects of lipids on enzymatic hydrolysis and physical properties of starch. , 2013, Carbohydrate polymers.

[5]  J. Jane,et al.  Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses , 2010 .

[6]  J. Delcour,et al.  Amylose-inclusion complexes: Formation, identity and physico-chemical properties , 2010 .

[7]  R. Hoover,et al.  Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches , 2010 .

[8]  J. Nie,et al.  Alginate-chitosan/hydroxyapatite polyelectrolyte complex porous scaffolds: preparation and characterization. , 2010, International journal of biological macromolecules.

[9]  J. Jane,et al.  Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures , 2008 .

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

[11]  O. Thas,et al.  Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts , 2006 .

[12]  M. A. Pagani,et al.  Influence of the Heating Rate on the Pasting Properties of Various Flours , 2005 .

[13]  Gustavo V. Barbosa-Cánovas,et al.  Rheology for the food industry , 2005 .

[14]  Remko M. Boom,et al.  Molecular breakdown of corn starch by thermal and mechanical effects , 2004 .

[15]  J. Jane,et al.  Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco-Amylo-Graph and the Rapid Visco Analyser , 2003 .

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

[17]  Xiaohong Shi,et al.  Effects of food gums on viscosities of starch suspensions during pasting , 2002 .

[18]  E. Chiotelli,et al.  Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch , 2002 .

[19]  M. Prica,et al.  Structure and rheology of the κ-carrageenan/locust bean gum gels , 2001 .

[20]  J. Jane,et al.  Characterization of barley starches of waxy, normal, and high amylose varieties ☆ , 2000 .

[21]  J. Jane,et al.  Comparison of waxy potato with other root and tuber starches , 1999 .

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

[23]  H. Barnes.  Thixotropy—a review , 1997 .

[24]  H. Corke,et al.  Properties of Starch Noodles as Affected by Sweetpotato Genotype , 1997 .

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

[26]  W. R. Morrison.  Starch lipids and how they relate to starch granule structure and functionality , 1995 .

[27]  J. Jane,et al.  Characterization of Phosphorus in Starch by 31P - Nuclear Magnetic Resonance Spectroscopy , 1995 .

[28]  R. Moss,et al.  Relationships between physical starch properties and yellow alkaline noodle quality , 1994 .

[29]  J. Panozzo,et al.  The Rapid Viscoanalyser as a Method of Testing for Noodle Quality in a Wheat Breeding Programme , 1993 .

[30]  E. B. Bagley,et al.  Complexes between starch and poly(ethylene-co-acrylic acid) — viscosity and gel rheology of jet-cooked dispersions , 1992 .

[31]  R. Hoover,et al.  Composition, structure, functionality, and chemical modification of legume starches: a review. , 1991, Canadian journal of physiology and pharmacology.

[32]  S. Hizukuri,et al.  Structures of rice amylopectins with low and high affinities for iodine , 1987 .

[33]  S. Ring.  Some Studies on Starch Gelation , 1985 .