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Refinado por: Nome da Publicação: Starch remover idioma: Alemão remover Starch - Stärke remover
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1
Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose
Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose
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Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Tu, Zongcai ; Yin, Yuebin ; Wang, Hui ; Liu, Guangxian ; Chen, Lili ; Zhang, Peng ; Kou, Yu ; Zhang, Lan

Die Stärke, 2013-05, Vol.65 (5), p.390-397 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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2
On the organization of chains in amylopectin
On the organization of chains in amylopectin
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On the organization of chains in amylopectin

Chauhan, Falguni ; Seetharaman, Koushik

Die Stärke, 2013-03, Vol.65 (3), p.191-199 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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3
Characterization of hydrogel synthesized from natural polysaccharides blend grafted acrylamide using microwave (MW) and ultraviolet (UV) techniques
Characterization of hydrogel synthesized from natural polysaccharides blend grafted acrylamide using microwave (MW) and ultraviolet (UV) techniques
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Characterization of hydrogel synthesized from natural polysaccharides blend grafted acrylamide using microwave (MW) and ultraviolet (UV) techniques

Sorour, Mohamed ; El‐Sayed, Marwa ; Moneem, Nabil Abd El ; Talaat, Hala A ; Shalaan, Hayam ; Marsafy, Sahar El

Die Stärke, 2013, Vol.65 (1), p.172-178 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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4
Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose–fatty acid inclusion complexes
Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose–fatty acid inclusion complexes
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Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose–fatty acid inclusion complexes

Felker, Frederick C ; Kenar, James A ; Fanta, George F ; Biswas, Atanu

Die Stärke, 2013-09, Vol.65 (9), p.864-874 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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5
Effect of amylopectin long chains on measured amylose content and their correlation with pasting properties
Effect of amylopectin long chains on measured amylose content and their correlation with pasting properties
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Effect of amylopectin long chains on measured amylose content and their correlation with pasting properties

Park, Inmyoung ; Kim, Seung‐Hyun ; Chung, Ill‐Min ; Shoemaker, Charles F

Die Stärke, 2013-03, Vol.65 (3), p.227-235 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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6
Process and financial considerations pertinent to hydrogel manufacture
Process and financial considerations pertinent to hydrogel manufacture
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Process and financial considerations pertinent to hydrogel manufacture

Sorour, Mohamed H ; El Sayed, Marwa M ; Abd El Moneem, Nabil M ; Talaat, Hala A ; Shaalan, Hayam F ; El Marsafy, Sahar M

Die Stärke, 2013-05, Vol.65 (5), p.527-534 [Periódico revisado por pares]

Weinheim: WILEY‐VCH Verlag

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7
Influence of temperature on the apparent molar masses and sizes of pregelatinized wx corn in aqueous media determined using asymmetrical flow field-flow fractionation
Influence of temperature on the apparent molar masses and sizes of pregelatinized wx corn in aqueous media determined using asymmetrical flow field-flow fractionation
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Influence of temperature on the apparent molar masses and sizes of pregelatinized wx corn in aqueous media determined using asymmetrical flow field-flow fractionation

Juna, Shazia ; Hayden, Stephan ; Damm, Markus ; Kappe, C. Oliver ; Huber, Anton

Die Stärke, 2013-11, Vol.65 (11-12), p.954-961 [Periódico revisado por pares]

Weinheim: Blackwell Publishing Ltd

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