Some observations on the mechanism of starch gelation
Author:
- C. D. FrekeCFC. D. Freke
- 1 September 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 6 (3) , 281-284
Abstract
Summary: The temperature at which starch gelled in systems with varying dielectric constants was examined. Starch was also examined by differential thermal analysis (DTA) and thermogravimetric analysis (TG). Findings showed that the temperature at which starch gels depended on the polarity of the environment. Implications of this and of the DTA and TG findings are discussed.Keywords
This publication has 2 references indexed in Scilit:
- The examination of starch gelling by microscopyInternational Journal of Food Science and Technology, 1971
- Starch-primulin fluorescenceProtoplasma, 1964