Complex changes in the infrared spectra of starch with increasing structural order.
A range of methodologies are employed to study starch structure; differential scanning calorimetry, 1325 C nuclear magnetic
26 resonance, X-ray diffraction and Fourier transform infrared...
The compact structure of pasta protects the gluten from proteolysis.
Confocal scanning laser microscopy of a section of cooked pasta hydrolysed by a-amylase labelled with FITC and stained by Rhodamine B. Labels a, b, and c represent central, intermediate and external re...
Stability of sugar solutions: A novel study of the epimerization kinetics of lactose in water.
Three different analytical approaches (NMR, IR, and polarimetry) unambiguously show that the epimerization of lactose in aqueous solution. The principal mechanism that affects...
The particle size distributions (determined by Coulter Counter) of normal and size-fractionated wheat starches with SEM images of each size fraction. Particle size distributions (A) represented as the percentage number of particles in each size bin for wheat starch (gr...
