[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

BeMiller et al., 2000 - Google Patents

Starch

BeMiller et al., 2000

Document ID
8818876460854253009
Author
BeMiller J
Huber K
Publication year
Publication venue
Ullmann's encyclopedia of industrial chemistry

External Links

Snippet

The article contains sections titled 1. Introduction 2. Sources of Commercial Starches 3. Worldwide Starch Production 3.1. Starch Production and Consumption in the EU 3.2. The USA Corn Wet‐Milling Industry 3.3. Tapioca Starch Production in Thailand 4. Molecular …
Continue reading at onlinelibrary.wiley.com (other versions)

Similar Documents

Publication Publication Date Title
BeMiller et al. Starch
Whistler et al. Starch
Schwall et al. Production of very-high-amylose potato starch by inhibition of SBE A and B
Reyniers et al. What makes starch from potato (Solanum tuberosum L.) tubers unique: A review
Hansen et al. Gel texture and chain structure of amylomaltase-modified starches compared to gelatin
Ohdan et al. Enzymatic synthesis of amylose
Jane Structure of starch granules
Shi et al. Preparation, physicochemical properties, and in vitro digestibility of cross‐linked resistant starch from pea starch
Sorndech et al. Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility
US10526627B2 (en) Method for producing high molecular weight reduced viscosity starch pastes
Linsberger‐Martin et al. Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch
Ryu et al. Production and characterization of digestion‐resistant starch by the reaction of Neisseria polysaccharea amylosucrase
Yussof et al. Hydrolysis of native and cross‐linked corn, tapioca, and sweet potato starches at sub‐gelatinization temperature using a mixture of amylolytic enzymes
Jochym et al. New starch preparations resistant to enzymatic digestion
Alvani et al. Gelatinisation properties of native and annealed potato starches
Rendleman, Jr Hydrolytic action of α‐amylase on high‐amylose starch of low molecular mass
Van Hung et al. Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches
Sasaki Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch
Sinhmar et al. Impact of various modification methods on physicochemical and functional properties of starch: a review
Wang et al. Tailoring digestibility of starches by chain elongation using amylosucrase from Neisseria polysaccharea via a zipper reaction mode
Johnson et al. Comparative studies on the production of glucose and high fructose syrup from tuber starches
Qi et al. Is starch or maltodextrin “glucose?”
Myat et al. Effect of thermostable α‐amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch
Chávez‐Murillo et al. Starch of diverse Mexican rice cultivars: physicochemical, structural, and nutritional features
Sharma et al. Effect of sugar and gums on the pasting properties of cassava starch