Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

The physicochemical properties of swelled maize starch granules complexed with lauric acid

(2013) Fengdan Chang et al.   FOOD HYDROCOLLOIDS

Effects of lipids on enzymatic hydrolysis and physical properties of starch

(2012) Yongfeng Ai et al.   CARBOHYDRATE POLYMERS

Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

(2012) Tahira Mohsin Ali et al.   JOURNAL OF CEREAL SCIENCE

Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

(2011) Kiyoshi Kawai et al.   FOOD HYDROCOLLOIDS

Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

(2011) Bin Zhang et al.   FOOD HYDROCOLLOIDS

Morphological and structural studies of thermally treated starch-fatty acid systems

(2011) Stylianos Exarhopoulos et al.   JOURNAL OF CEREAL SCIENCE

Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilose

(2010) Fernanda Hart Weber et al.   Food Science and Technology

Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

(2009) Masahiro Kurakake et al.   FOOD CHEMISTRY

Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation

(2009) Joke A. Putseys et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose–lipid complexes of native and acetylated starches

(2007) Anil Gunaratne et al.   FOOD CHEMISTRY