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Advances in Colloid and Interface Science, ISSN 0001-8686, 01/2018, Volume 251, pp. 55 - 79
Journal Article
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2011, Volume 16, Issue 5, pp. 421 - 431
Journal Article
Journal of Colloid And Interface Science, ISSN 0021-9797, 2009, Volume 339, Issue 1, pp. 91 - 102
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2011, Volume 105, Issue 3, pp. 557 - 562
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 01/2012, Volume 87, Issue 2, pp. 1275 - 1279
► Freeze–thaw stability of twenty-six starch gels were determined and compared. ► Amylose content and distribution of amylopectin short chains influenced... 
Amylose | Freeze–thaw stability | Starch | Amylopectin | Syneresis | Freeze-thaw stability | POLYMER SCIENCE | RHEOLOGICAL PROPERTIES | POTATO | FINE-STRUCTURE | CHEMISTRY, ORGANIC | RETROGRADATION | GELATINIZATION | PHYSICOCHEMICAL PROPERTIES | CHEMISTRY, APPLIED | CHAIN-LENGTH | RICE
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2017, Volume 69, pp. 173 - 184
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 06/2013, Volume 95, Issue 1, pp. 397 - 403
► Urea can significantly improve the freeze–thaw resistance of starch-based wood adhesive. ► Urea can inhibit retrogradation behavior of starch molecules in... 
Urea | Wood adhesive | Freeze–thaw stability | Waxy corn starch | Freeze-thaw stability | CRYSTALLIZATION | POLYMER SCIENCE | RHEOLOGICAL PROPERTIES | CHEMISTRY, ORGANIC | GELATION | RETROGRADATION | RICE-STARCH | GELATINIZATION | CHEMISTRY, APPLIED | Viscosity | Starch - chemistry | Wood - chemistry | Elasticity | Freezing | Urea - chemistry | Adhesives - chemistry | Adhesives
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2018, Volume 268, pp. 324 - 333
•Inulin improved the freeze-thaw stability of rice starch gel.•Inulin with lower DP was more effective for improving the freeze-thaw stability.•Inulin bound... 
Freeze-thaw stability | Rice starch | Syneresis | Retrogradation | Inulin | XANTHAN GUM | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | EXTRUSION-COOKING TECHNOLOGY | GELATINIZATION | PHYSICOCHEMICAL PROPERTIES | NUTRITION & DIETETICS | THERMAL-PROPERTIES | CHEMISTRY, APPLIED | TAPIOCA STARCH | MICROSTRUCTURE | WATER | Polymerization
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2014, Volume 40, pp. 64 - 70
The present research is aimed to evaluate the effects of sucrose fatty acid esters (SEs) on the pasting, rheological properties and the freeze–thaw stability... 
Sucrose fatty acid esters | Rice flour | Freeze–thaw stability | Gelatinization | Rheological properties | Freeze-thaw stability | QUALITY | GELS | FOOD SCIENCE & TECHNOLOGY | DOUGH | WHEAT | EMULSIFIERS | BREAD | THERMAL-PROPERTIES | HYDROCOLLOIDS | CHEMISTRY, APPLIED | TAPIOCA STARCH | Esters | Fatty acids | Analysis | Viscosity | Stability | Sucrose | Flour | Rice
Journal Article