Non-equilibrium melting of native granular starch : part 1. Temperature location of the glass transition associated with gelatinization of A-type cereal starches = Fusion hors équilibre des amidons natifs à l'état granulaire. 1. Identification de la température de la transition vitreuse associée à l'empesage des amidons de céréale de type ASLADE, L; LEVINE, H.Carbohydrate polymers. 1988, Vol 8, Num 3, pp 183-208, issn 0144-8617Article

In vitro digestibility of cereal and legume (Phaseolus vulgaris) starches by bovine, porcine and human pancreatic α-amylases = Digestibilité in vitro des amidons de céréales et de légumineuses (Phaseolus vulgaris) par des α-amylases pancréatiques bovine, porcine ou humaineSOCORRO, M; LEVY-BENSHIMOL, A; TOVAR, J et al.Stärke. 1989, Vol 41, Num 2, pp 69-71, issn 0038-9056Article

Retrogradation of low substituted monostarch phosphatesFORTUNA, T; JANUSZEWSKA, R; PAŁASINSKI, M et al.Polish journal of food and nutrition sciences. 1996, Vol 5, Num 3, pp 49-54, issn 1230-0322Article

The effect of concentration and botanical source on the gelation and retrogradation of starch = Effet de la concentration et de l'origine botanique de l'amidon sur sa gélification et sa rétrogradationORFORD, P. D; RING, S. G; CARROLL, V et al.Journal of the science of food and agriculture. 1987, Vol 39, Num 2, pp 169-177, issn 0022-5142Article

Porosity of starch granules of different originJUSZCZAK, Lestaw; FORTUNA, Teresa; WODNICKA, Krystyna et al.Polish journal of food and nutrition sciences. 2002, Vol 11, Num 2, pp 29-34, issn 1230-0322, 6 p.Article

Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I₂HAYASHI, M; SEGUCHI, M.Cereal chemistry. 2004, Vol 81, Num 5, pp 621-625, issn 0009-0352, 5 p.Article

Presence of a minor amylose fraction in the central portion of waxy wheat starch granules and its contribution to granular stabilityHAYASHI, M; YASUI, T; KIRIBUCHI-OTOBE, C et al.Cereal chemistry. 2004, Vol 81, Num 5, pp 589-593, issn 0009-0352, 5 p.Article

Influence of botanical source and processing on formation of resistant starch type IIIGARCIA-ALONSO, A; SAURA-CALIXTO, F; DELCOUR, J. A et al.Cereal chemistry. 1998, Vol 75, Num 6, pp 802-804, issn 0009-0352Article

Some observations on damage in commercial starch preparations = Quelques observations concernant l'endommagement des amidons préparés industriellementGLENNIE, C. W; MCDONALD, A. M. L; STARK, J. R et al.Carbohydrate research. 1987, Vol 170, Num 2, pp 263-268, issn 0008-6215Article

Starch paste clarity = La limpidité des empois d'amidonCRAIG, S. A. S; MANINGAT, C. C; SEIB, P. A et al.Cereal chemistry. 1989, Vol 66, Num 3, pp 173-182, issn 0009-0352Article

Physico-chemical properties of oxidised starches of different originFORTUNA, Teresa; JUSZCZAK, Leslaw; PIETRZYK, Slawomir et al.Polish journal of food and nutrition sciences. 2002, Vol 11, Num 2, pp 21-27, issn 1230-0322, 7 p.Article

Physico-chemical properties of defatted starchesFORTUNA, T; JUSZCZAK, L; PAŁASINSKI, M et al.Polish journal of food and nutrition sciences. 1999, Vol 8, Num 2, pp 177-184, issn 1230-0322Article

New industrial products from starch = De nouveaux produits industriels obtenus à partir de l'amidonKOCH, H; ROPER, H.Stärke. 1988, Vol 40, Num 4, pp 121-131, issn 0038-9056Conference Paper

EFFETS DES HAUTES PRESSIONS ISOSTATIQUES SUR LES MODIFICATIONS PHYSICO-CHIMIQUES DE L'AMIDON = EFFECTS OF HIGH ISOSTATIC PRESSURE ON PHYSICAL AND CHEMICAL MODIFICATIONS OF STARCHDouzals, Jean-Paul; Gervais, Patrick.1999, 162 p.Thesis

Enzymatic modification of low conversion starch products = Modifications enzymatiques de produits dérivés de l'amidon par conversion partielleSLOMINSKA, L.Stärke. 1989, Vol 41, Num 5, pp 180-183, issn 0038-9056Conference Paper

Use of a twin-screw extruder as a chemical reactor for starch cationizationDELLA VALLE, G; COLONNA, P; TAYEB, J et al.Stärke. 1991, Vol 43, Num 8, pp 300-307, issn 0038-9056Article

Propriétés des amidons issus de la couche externe et du centre de l'endosperme de rizHE, G. C; SUZUKI, H.Nippon Nōgei Kagakukaishi. 1989, Vol 63, Num 5, pp 981-989, issn 0002-1407Article

Moisture accessibility of hydrophilic sites in starch and modified starch = Accessibilité de l'eau sur des sites hydrophiles de l'amidon et de l'amidon modifiéHARI, P. K; AGARWALA, A. K; GARG, S et al.Stärke. 1988, Vol 40, Num 6, pp 221-223, issn 0038-9056Article

In Vitro Digestion of RS4-Type Resistant Wheat and Potato Starches, and Fermentation of Indigestible FractionsTHOMPSON, Lilian U; MANINGAT, Clodualdo C; WOO, Kyungsoo et al.Cereal chemistry. 2011, Vol 88, Num 1, pp 72-79, issn 0009-0352, 8 p.Article

Einfluss von Stärkemodifikation auf Streichfarbe und Strichschichteigenschaften = Influence of starch modification on coating colour and coated layer propertiesGRÖN, J; EKLUND, D.Wochenblatt für Papierfabrikation. 1998, Vol 126, Num 18, pp 879-884, issn 0043-7131Article

Starch and starch derivatives industry in IndiaDIAS, F. F; MEHTA, D.Stärke. 1997, Vol 49, Num 9, pp 338-340, issn 0038-9056Article

Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starchCHAKRABORTYA, Monisha; MATKOVIC, Kornelija; GRIER, Dean G et al.Stärke. 2004, Vol 56, Num 8, pp 339-347, issn 0038-9056, 9 p.Article

Physical properties of starches isolated from yellow corn, sorghum, sordan and pearl millet = Propriétés physiques d'amidons isolés de maïs jaune, sorgho, sordan (hybride sorgho x Sorghum sudanense) et milletABD ALLAH, M. A; MAHMOUD, R. M; EL-KALYOUBI, M. H et al.Stärke. 1987, Vol 39, Num 1, pp 9-12, issn 0038-9056Article

Functions of starch in formation of starch/meat composite during heatingLI, Jeng-Yune; YEH, An-I.Journal of texture studies. 2002, Vol 33, Num 4, pp 341-366, issn 0022-4901, 26 p.Article

Changes induced by shear and gel formation in the viscoelastic behaviour of potato, wheat and maize starch dispersionsSVEGMARK, K; HERMANSSON, A.-M.Carbohydrate polymers. 1991, Vol 15, Num 2, pp 151-169, issn 0144-8617Article