Rheological Studies on Potato Starch Pastes at Low Concentrations. Part II. Rheological Properties of Starch Pastes

Starch - Stärke ◽

10.1002/star.19860380604 ◽

1986 ◽

Vol 38 (6) ◽

pp. 189-192 ◽

Author(s):

P. Janas ◽

P. Tomasik

Keyword(s):

Rheological Properties ◽

Potato Starch ◽

Low Concentrations

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Rheological Studies on Potato Starch Pastes at Low Concentrations. Part IV: Absolute Measurements of the Rheological Properties of Starch During Gelatinization

Starch - Stärke ◽

10.1002/star.19910430504 ◽

1991 ◽

Vol 43 (5) ◽

pp. 172-175 ◽

Author(s):

Piotr Janas

Keyword(s):

Rheological Properties ◽

Potato Starch ◽

Low Concentrations ◽

Absolute Measurements

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Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations

Food Hydrocolloids ◽

10.1016/s0268-005x(03)00008-0 ◽

2003 ◽

Vol 17 (5) ◽

pp. 629-639 ◽

Author(s):

Eleni Chiotelli ◽

Martine Le Meste

Keyword(s):

Rheological Properties ◽

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Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.105812 ◽

2020 ◽

Vol 105 ◽

pp. 105812 ◽

Author(s):

Zipeng Liu ◽

Huan Chen ◽

Bo Zheng ◽

Fengwei Xie ◽

Ling Chen

Keyword(s):

3D Printing ◽

Rheological Properties ◽

Potato Starch ◽

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Preparation and rheological properties of a dairy dessert based on whey protein/potato starch

Food Chemistry ◽

10.1016/j.foodchem.2004.01.073 ◽

2005 ◽

Vol 91 (2) ◽

pp. 261-267 ◽

Author(s):

G.A. El-Garawany ◽

M.H.Abd El Salam

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

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Decision letter for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v3/decision1 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v2/review3 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v1/review4 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Review for "Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content"

10.1111/ijfs.14826/v1/review2 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Amylose Content ◽

Potato Starch ◽

Gel Texture ◽

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Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.105371 ◽

2020 ◽

Vol 99 ◽

pp. 105371 ◽

Author(s):

Yanming Ren ◽

Lian Jiang ◽

Wenjie Wang ◽

Yuehuan Xiao ◽

Suchen Liu ◽

...

Keyword(s):

Rheological Properties ◽

Sweet Potato ◽

Potato Starch ◽

Sweet Potato Starch

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Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.03.174 ◽

2020 ◽

Vol 155 ◽

pp. 27-35 ◽

Author(s):

Yogesh Kumar ◽

Lochan Singh ◽

Vijay Singh Sharanagat ◽

Ajay Patel ◽

Kshitiz Kumar

Keyword(s):

Low Power ◽

Rheological Properties ◽

Potato Starch ◽

Microwave Treatment

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