Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Karin Svegmark"'
Publikováno v:
Journal of Renewable Materials. 2:134-144
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24eb3a9b30cf372ea26ee4ac8f209a8e
https://doi.org/10.7569/jrm.2014.634110
https://doi.org/10.7569/jrm.2014.634110
Autor:
Anne-Marie Hermansson, Karin Svegmark
Publikováno v:
Trends in Food Science & Technology. 7:345-353
In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a8e8e991ed67d22d2304e66bc1fbfc1
https://doi.org/10.1016/s0924-2244(96)10036-4
https://doi.org/10.1016/s0924-2244(96)10036-4
Publikováno v:
Carbohydrate Polymers. 22:19-29
Transmission electron microscopy (TEM) and dynamic viscoelastic measurements were used to study the effects of varying the ratio of potato starch to amylose. Solubilised amylose was mixed with two different types of potato starch: one with starch in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7ef199754fde266e3ef8b3847f3a02d
https://doi.org/10.1016/0144-8617(93)90162-w
https://doi.org/10.1016/0144-8617(93)90162-w
Autor:
Anne-Marie Hermansson, Karin Svegmark
Publikováno v:
Carbohydrate Polymers. 15:151-169
The effect of shear and gel formation on the behaviour of heat-treated wheat, maize and potato starch dispersions was studied using dynamic viscoelastic measurements. The starch types were compared both at a concentration of 10% and at concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0a3105c6a5b6b1d6cb3518e4f783965
https://doi.org/10.1016/0144-8617(91)90030-g
https://doi.org/10.1016/0144-8617(91)90030-g
Autor:
Karin Svegmark, Anne-Marie Hermansson
Publikováno v:
Carbohydrate Polymers. 13:29-45
The viscoelastic behaviour of native potato starch dispersions was studied using dynamic viscoelastic measurements. The influence of various shear and heat treatments of gelatinized starch pastes were compared in the concentration range 4–10%. Heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5447c4b11a68aaa56934705ebe4b99a
https://doi.org/10.1016/0144-8617(90)90049-x
https://doi.org/10.1016/0144-8617(90)90049-x