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might have decreased the solubility properties. Heating of the starches in excess water caused partial gelatinization at 50°C and complete ...

http://www.informaworld.com/index/903259789.pdf

sary to attain high CO2 solubility limit in the starch-water mixtures as the main driving force of expansion. In addition, the highly gelatinized matrix is ...

http://www.informaworld.com/index/N2552413R0688317.pdf

by RF TESTER - 1996 - Cited by 37

http://www.aaccnet.org/cerealchemistry/backissues/1996/73_271.pdf

by S BHATNAGAR - 1996 - Cited by 30

http://www.aaccnet.org/cerealchemistry/backissues/1996/73_601.pdf

Measures of gelatinization. – Swelling of granules. – Increased viscosity (thickness). – Increased translucency. – Increased solubility ...

http://www.cfs.purdue.edu/Class/F&n202/pdfs/Starches_and_cereals.pdf

granules heated in water. • Measures of gelatinization. – Swelling of granules. – Increased viscosity. – Increased translucency. – Increased solubility ...

http://www.cfs.purdue.edu/fn/fn453/pdf_ppts/starch_2.pdf

ofwheat-starch samples used in the experiments. Treatment temperaturet. Heat ofgelatinization. En). Degree of gelatinization. Swelling power [nJ. Solubility ...

http://www.ajcn.org/cgi/reprint/47/6/1010.pdf

ing or micronization lowered protein solubility of the wheat in the in vitro rumen .... in vitro gas production and gelatinization. J. Anim. Sci. 40:931. ...

http://jas.fass.org/cgi/reprint/44/6/1096.pdf

starch solubility or gelatinization) was increased by. 79% for SRB-C vs DRB, although density was the same. Decreasing flake density of steam-processed ...

http://jas.fass.org/cgi/reprint/71/1/3.pdf

by DD Christianson - 1981 - Cited by 108

http://ddr.nal.usda.gov/bitstream/10113/26085/1/IND81113463.pdf

by AJ Peplinski - Related articles

http://ddr.nal.usda.gov/bitstream/10113/31176/1/CAIN709063570.pdf

by F ALAM - 2009 - Related articles

http://www.agr.hr/smotra/pdf_74/acs74_07.pdf

Both cultivars showed the same enthalpies of starch gelatinization ..... in bean cooking quality might be related to the thermal solubility properties of ...

http://www.springerlink.com/index/H23510071N204026.pdf

ments in the pasting temperature increased solubility. Amy- lose solubilization during starch gelatinization promotes swelling and solubility. ...

http://www.springerlink.com/index/J4510843KV213343.pdf

solubility and gel consistency of milled rice. Starch, 30: 125–7. Puri, R.P. and E.A. Siddiq, 1980. Inheritance of gelatinization temperature in rice. ...

http://www.fspublishers.org/ijab/past-issues/IJABVOL_6_NO_5/16.pdf

expansion ratio, degree of gelatinization, water solubility index and total ... gelatinization and water solubility index increased with increasing screw ...

http://www.bime.ntu.edu.tw/ciam/Journal/9-2/9-2-3.pdf

by B Daramola - 2009 - Cited by 3

http://www.academicjournals.org/AJB/PDF/pdf2006/16May/Daramola and Osanyinlusi.pdf

15 Sep 2008 ... shear resistance, gelatinization, solubility, gel stability and retrogradation are some of the functional properties ...

http://www.academicjournals.org/AJFS/PDF/Pdf2008/Sep/Mweta et al.pdf

by KS Sandhu - 2007 - Cited by 27

http://www.chem.mtu.edu/~fmorriso/cm4650/PropertiesOfCornStarch2007.pdf

by IG Mandala - 2004 - Cited by 24

http://www.courses.psu.edu/fd_sc/fd_sc400_jnc3/FDSC500/5-xanthan-starch.pdf

3 1 Solubility and Gelatinization Properties of. Starch-Mineral Complexes . . . . . . . . . . . . . . . . . .53. A. S. HUANG, X.-X. LIU. 1. Introduction ...

http://lib3.dss.go.th/fulltext/c_book/620-629/620.11223bioe.pdf

by V Narbutaite - Related articles

http://llufb.llu.lv/conference/foodbalt/2008/Foodbalt-Proceedings-2008-60-63.pdf

by TU Nwabueze - 2006 - Cited by 2

http://www.medwelljournals.com/fulltext/jft/2006/64-69.pdf

Keywords: amaranth, starch, swelling power, solubility, gelatinization. Se ais]6 el almid6n del grano de Al11aral1t/llIs cruel1tus para el estudio dc ...

http://fst.sagepub.com/cgi/reprint/6/5/371.pdf

- Related articles

http://www.ikm.org.my/downloads/JournalPDFs/MJC6_048_054_RusliDaik.pdf

by R Supasri - Related articles

http://kasetsartjournal.ku.ac.th/kuj_files/2008/A0805211533334103.pdf

by A Huerta-Abrego - Related articles

http://www.ftb.com.hr/48-36.pdf

by T De Pilli - Related articles

http://www.ftb.com.hr/47-404.pdf

favourable to forming a large quantity of complex macromolecular ring structures, which, in turn, increased the solubility and gelatinization of the resin. ...

http://www.emeraldinsight.com/Insight/html/Output/Published/EmeraldFullTextArticle/Pdf/1290290204.pdf

by FU XINGHUA - 2004 - Cited by 2

http://www.ias.ac.in/matersci/bmsoct2004/433.pdf

by FS Schultz - 2000 - Related articles

http://www.uwstout.edu/lib/thesis/2000/2000pereze.pdf

Gelatinization and solubility properties of commercial oat starch. Starch/Stärke 47(1):2-7. Mokhoro, C.T. and Jackson, D.S. 1995. Starch related changes in ...

http://foodsci.unl.edu/Faculty/CVs/Jackson Full CV May 2008.pdf

by R Young - 1993 - Cited by 7

http://researchspace.csir.co.za/dspace/bitstream/10204/754/1/young_1993.pdf

T163 Nagy Gergely; Study of Swelling, Solubility and Gelatinization of Starch. Granules in Water with Small-Angle Neutron Scattering ...

http://www.ecns2007.org/pdfs/index_posters.pdf

Binding of lipids to the starch granules during partial gelatinization stabilized the granular structure. The swelling was prevented and solubility at ...

http://www.vtt.fi/inf/pdf/publications/2001/P433.pdf

by JA Olaeta - Cited by 2

http://www.avocadosource.com/WAC6/en/Extenso/4b-198.pdf

by X SERRANO - Related articles

http://ressources.ciheam.org/om/pdf/c26/97605976.pdf

by Q Gao - 2006 - Cited by 5

http://materi.galih.co.cc/Microwave Treatment of Starch/EffectMicrowaveRadtnStarchMaize.pdf

Swelling power and solubility were determined by the methods of Schoch and Leach (1964). Gelatinization temperature was measured by loss of birefringence, ...

http://materi.galih.co.cc/All About Cassava/FunctionalPropYamStarch.pdf

Solubility (%). 18. Kofler gelatinization temperature range (. 0. C)*. 68-74-78. Crystallinity (%). 38. *The Kofler gelatinization temperature is the ...

http://mulinet10.li.mahidol.ac.th/e-thesis/4736201.pdf

1.2.4 Swelling power and solubility ..................................................14. 1.2.5 Gelatinization, pasting and retrogradation ...

http://mulinet10.li.mahidol.ac.th/e-thesis/2551/cd416/4937895.pdf

by A Nowotna - Related articles

http://www.ejpau.media.pl/articles/volume3/issue1/food/art-02.pdf

giGen in Fig. 1 represents t,he solubility obtained when gelatinization did not occur. There seems to be less t,endency to gelatinize when the argininc ...

http://www.jbc.org/content/146/1/137.full.pdf

by J BABIĆ - Cited by 1

http://www.cazv.cz/userfiles/File/CJFS 24_275.pdf

power and solubility, gelatinization, rheology, retrogradation and digestibility concluded that there was a lack of information on the surface ...

http://www.scielo.br/pdf/babt/v47n6/a12v47n6.pdf

quantity of non-starchy components and its solubility and water absorption indexes were characteristic of non-gelatinized natural starch. ...

http://www.scielo.br/pdf/sa/v66n4/a09v66n4.pdf

by OF Osundahunsi - 2009The enthalpies of gelatinization were 2.79 and 3.09 J g-1 for unripe and ripe ... solubility were determined by heating slurries of flour-water in a ...

http://www.world-food.net/scientficjournal/2009/issue3/pdf/food/35.pdf

by RS BEYER - Related articles

http://www.adiveter.com/ftp/articles/articulo1497.pdf

dependent on gelatinization alone. Gelatinization is one method of increasing solubility in water. Yet digestibil- ity and solubility do not appear to be ...

http://www.animal-science.org/cgi/reprint/80/5/1145.pdf

by FA Numfor - 1995 - Cited by 23

http://fsweb2.schaub.ncsu.edu/usdaars/Acrobatpubs/s91-113/s96.pdf