Study of the thermoplastic wheat starch cationisation reaction under molten conditionAYOUB, Ali; BERZIN, Francoise; TIGHZERT, Lan et al.Stärke. 2004, Vol 56, Num 11, pp 513-519, issn 0038-9056, 7 p.Article

Understanding the Physicochemical and Functional Properties of Wheat Starch in Various FoodsMANINGAT, Clodualdo C; SEIB, Paul A.Cereal chemistry. 2010, Vol 87, Num 4, pp 305-314, issn 0009-0352, 10 p.Article

Characterization of resistant starch from autoclaved wheat starch = Caractérisation d'amidon résistant à partir d'amidon de blé autoclavéSILJESTROM, M; ELIASSON, A. C; BJORCK, I et al.Stärke. 1989, Vol 41, Num 4, pp 147-151, issn 0038-9056Article

The retrogradation of concentrated wheat starch systemsLIONETTO, Francesca; MAFFEZZOLI, Alfonso; OTTENHOF, Marie-Astrid et al.Stärke. 2005, Vol 57, Num 1, pp 16-24, issn 0038-9056, 9 p.Article

Cationisation of glycerol plasticised wheat starch under microhydric molten conditionsAYOUB, All; BLIARD, Christophe.Stärke. 2003, Vol 55, Num 7, pp 297-303, issn 0038-9056, 7 p.Article

Relationships Between Some Structures and Functionalities of Starches from Wheat Cultivars Grown in East ChinaHOU, Han-Xue; DONG, Hai-Zhou; HUI ZHANG et al.Cereal chemistry. 2008, Vol 85, Num 2, pp 252-256, issn 0009-0352, 5 p.Article

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

Xanthan effect on swelling, solubility and viscosity of wheat starch dispersionsMANDALA, I. G; BAYAS, E.Food hydrocolloids. 2004, Vol 18, Num 2, pp 191-201, issn 0268-005X, 11 p.Article

Study of wheat starch structures by sonication treatmentSEGUCHI, M; HIGASA, T; MORI, T et al.Cereal chemistry. 1994, Vol 71, Num 6, pp 636-639, issn 0009-0352Article

Effect of damaged starch on wheat starch thermal behaviorBARRERA, Gabriela N; LEON, Alberto E; RIBOTTA, Pablo D et al.Stärke (Weinheim). 2012, Vol 64, Num 9-10, pp 786-793, issn 0038-9056, 8 p.Article

Rheological Characteristics of Halberd Wheat StarchTAKO, Masakuni; TAMAKI, Yukihiro; TERUYA, Takeshi et al.Stärke (Weinheim). 2009, Vol 61, Num 5, pp 275-281, issn 0038-9056, 7 p.Article

Weizen für besondere Verwendungszwecke - 2. Mitt. : Stärkegewinnung = Wheat flour for special processing - 2. Part: starch productionLINDHAUER, M. G; ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 2, pp 67-70, issn 0367-4177Article

Starch gelatinization in sugar solutionsBELEIA, A; MILLER, R. A; HOSENEY, R. C et al.Stärke. 1996, Vol 48, Num 7-8, pp 259-262, issn 0038-9056Article

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

Properties of cross-linked starch from waxy mutant wheat Tanikei A6599-4KIRIBUCHI -OTOBE, Chikako; FUJITA, Masaya; MATSUNAKA, Hitoshi et al.Cereal chemistry. 2006, Vol 83, Num 6, pp 590-594, issn 0009-0352, 5 p.Article

Rheological properties of starch gels from wheat mutants with reduced amylose contentSASAKI, Tomoko; YASUI, Takeshi; KIRIBUCHI-OTOBE, Chikako et al.Cereal chemistry. 2007, Vol 84, Num 1, pp 102-107, issn 0009-0352, 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

A new method to study simple shear processing of wheat gluten-starch mixturesPEIGHAMBARDOUST, S. H; VAN DER GOOT, A. J; HAMER, R. J et al.Cereal chemistry. 2004, Vol 81, Num 6, pp 714-721, issn 0009-0352, 8 p.Article

Structure of lysophosphatidylglyceryl-remazolbrilliant blue (LPG-RBB) from the surface of dyed wheat starch granulesSEGUCHI, M; KANENAGA, K.Cereal chemistry. 1998, Vol 75, Num 3, pp 294-296, issn 0009-0352Article

Fusion d'amidon sous cisaillement = Starch's melting under shearingBARRON, C; DELLA VALLE, G; VERGNES, B et al.Les Cahiers de rhéologie (Paris). 1997, Vol 15, Num 4, pp 120-127, issn 1149-0039Conference Paper

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

Wheat starchDAVIS, E. A.Cereal foods world. 1994, Vol 39, Num 1, pp 34-36, issn 0146-6283Article

Alkali gelatinisation of wheat starch = Gélatinisation alcaline de l'amidon de bléWOOTTON, M; HO, P.Stärke. 1989, Vol 41, Num 7, pp 261-265, issn 0038-9056Article

Dehydration artefacts in gelatinized starches = Artéfacts de déshydratation des amidons gélatinisésBOWLER, P; EVERS, A. D; SARGENT, J et al.Stärke. 1987, Vol 39, Num 2, pp 46-49, issn 0038-9056Article

Reduction of solid content in starch industry wastewater by microfiltrationSARANOVIC, Zana; SERES, Zita; ALEKSANDAR, Jokić et al.Stärke (Weinheim). 2011, Vol 63, Num 1-2, pp 64-74, issn 0038-9056, 11 p.Article