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Gelatinization of Cornstarch With Different Amylose/Amylopectin Content

open access: yesCarbohydrate Polymers, 2006
Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content
Ling Chen, Hongsheng Liu, Fengwei Xie
exaly   +2 more sources
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Collagen and Gelatin

Annual Review of Food Science and Technology, 2015
Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts.
Boran, Gökhan   +4 more
openaire   +3 more sources

A New Study of Starch Gelatinization Under Shear Stress Using Dynamic Mechanical Analysis

open access: yesCarbohydrate Polymers, 2008
A new technique for studying starch gelatinization under shear stress using dynamic mechanical analysis (DMA) with shear sandwich mode is reported. Rice starch was used as the model material in the experimental work.
Fengwei Xie, Long Yu
exaly   +2 more sources

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