Water distribution in frozen lean wheat doughs

Autor: J. M. V. Blanshard, Karin Autio, Janne Räsänen, M. Siitari-Kauppi

Publikováno v: Räsänen, J, Blanshard, J, Siitari-Kauppi, M & Autio, K 1997, ' Water distribution in frozen lean wheat doughs ', Cereal Chemistry, vol. 74, no. 6, pp. 806-813 . https://doi.org/10.1094/CCHEM.1997.74.6.806

Frozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9035d79b02553ca66b9c10719da7207e
https://cris.vtt.fi/en/publications/5ea34999-d2b8-41b7-b0de-2e61eda2a94e

The Structure and Behavior of the Starch Granule as Studied by NMR

Autor: J. M. V. Blanshard, E. M. Jaroszkiewicz, M. J. Gidley

Publikováno v: NMR Applications in Biopolymers ISBN: 9781468458701

The purpose of this review will be to detail the contribution that NMR spectroscopy has afforded to our knowledge of the structure, gelatinization and retrogradation behavior of the starch granule. Those with only a cursory knowledge of starch should

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::33d87af2b22ccd7124fee473ddf0e396
https://doi.org/10.1007/978-1-4684-5868-8_10

An investigation of equilibrium and dynamic aspects of starch gelatinisation using a small-angle light-scattering photometer with a solid state photodetector

Autor: J L Marchant, M C A Chapman, J M V Blanshard

Publikováno v: Journal of Physics E: Scientific Instruments. 10:928-934

The equilibrium and dynamic aspects of the gelatinisation of starch granules in a variety of aqueous dispersive media have been investigated by recording the concomitant loss of birefringence of the starch using a small-angle light-scattering photome

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f5ec5b13579859076250c413eaa44058
https://doi.org/10.1088/0022-3735/10/9/021

Free energy calculations on stiff chain constituents of polysaccharide gels

Autor: E. Bailey, J. M. V. Blanshard, J. R. Mitchell

Publikováno v: Colloid and Polymer Science. 255:856-860

The free energy, as a function of end-to-end length, is estimated for some of the polysaccharide constituents of pectate and alginate gels, for chains with degrees of polymerisation ranging from 10 to 1000. The energy is obtained from the distributio

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https://doi.org/10.1007/bf01617091

Electrophoretic differentiation of myofibrillar proteins in the pig

Autor: R. A. Lawrie, A. L. Parsons, J. M. V. Blanshard, J. L. Parsons

Publikováno v: Biochemical Journal. 112:673-678

1. Starch-gel electrophoretograms of myosin and tropomyosin preparations in 8m-urea, from longissimus dorsi and psoas muscles of the pig, were characterized by laser densitometry. 2. The typical pattern for freshly prepared myosin from both muscles w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::589e869f0efb6197c8e99e87d415be69
https://doi.org/10.1042/bj1120673