Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties ; volume:73 ; number:1-2 ; year:2021
Starch ; 73, Heft 1-2 (2021)
- Urheber
-
Ulbrich, Marco
Asiri, Saeed A.
Bussert, Robert
Flöter, Eckhard
- DOI
-
10.1002/star.202000080
- URN
-
urn:nbn:de:101:1-2021030309072379796178
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:35 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Ulbrich, Marco
- Asiri, Saeed A.
- Bussert, Robert
- Flöter, Eckhard
Ähnliche Objekte (12)
Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties
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
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—III: Impacts on Gel 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—Impacts on Morphological and Molecular Characteristics
Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties
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
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—III: Impacts on Gel 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—Impacts on Morphological and Molecular Characteristics
Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties
Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase
Enzymatic Degradation of Starch—Usage of β‐Cyclodextrin for Inactivation of Pullulanase
Organic Pea Starches – II. Investigation of Physicochemical and Techno‐Functional Properties
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
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—III: Impacts on Gel Characteristics
Oleogelation: From Scientific Feasibility to Applicability in Food Products