| 1 |
Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment
Zaidul ISM, Noda T, Sharif KM, Karim AA, Smith RL
Journal of Supercritical Fluids, 95, 499, 2014 |
| 2 |
DMA peaks in potato cork tissue of different mealiness
Blahovec J, Lahodova M
Journal of Food Engineering, 103(3), 273, 2011 |
| 3 |
DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
Zaidul ISM, Absar N, Kim SJ, Suzuki T, Karim AA, Yamauchi H, Noda T
Journal of Food Engineering, 86(1), 68, 2008 |
| 4 |
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals
Sagol S, Turhan M, Sayar S
Journal of Food Engineering, 76(3), 427, 2006 |
| 5 |
Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature -a review of the literature
Turhan M, Sagol S
Journal of Food Engineering, 62(4), 365, 2004 |
| 6 |
Effect of grafting with acrylic monomers on the viscosity, gelatinization temperature, and granule swelling characteristics of starch
Aravindakshan P, Kumar VG
Journal of Applied Polymer Science, 84(3), 528, 2002 |
| 7 |
Transient natural convection heat transfer to starch dispersion in a cylindrical container: Numerical solution and experiment
Yang WH, Rao MA
Journal of Food Engineering, 36(4), 395, 1998 |
