High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: Starch ‐ Stärke (74:5-6) - New York, NY : Wiley - Art.-Id. 2200032
- Event
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Veröffentlichung
- (where)
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Berlin
- (who)
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Technische Universität Berlin
- (when)
-
2022
- Creator
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Ulbrich, Marco
Scholz, Fanni
Flöter, Eckhard
- DOI
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10.14279/depositonce-15908
- Handle
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11303/17129
- URN
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urn:nbn:de:101:1-2022062201575279801038
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ulbrich, Marco
- Scholz, Fanni
- Flöter, Eckhard
- Technische Universität Berlin
Time of origin
- 2022
Other Objects (12)
High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Effect of Storage Time on Wax–Wax–Hydrolyzate Canola Oil Oleogels
Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Effect of Storage Time on Wax–Wax–Hydrolyzate Canola Oil Oleogels
Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
High Amylose Corn Starch Gels—Investigation of the Supermolecular Structure
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics
Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Effect of Storage Time on Wax–Wax–Hydrolyzate Canola Oil Oleogels
Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics