REFERENCES
- White, D.R.J.; Hudson, P.; Adamson, J.T. Dextrin Characterization by High-Performance Anion-Exchange Chromatography Pulsed Amperometric Detection and Size-Exclusion Chromatography-Multi-Angle Light Scattering-Refractive Index Detection. J. Chromatogr A. 2003, 997(1–2), 79–85.
- Chronakis, I.S.; Kasapis, S.; Richardson, R.K. Small Deformation Rheological Properties of Maltodextrin Milk-Protein Systems. Carbohydrate Polymers 1996, 29, 137–148.
- Carvalho, J.; Goncalves, C.; Gil, A.M.; Gama, F.M. Production and Characterization of a New Dextrin Based Hydrogel. European Polymer Journal 2007, 43, 3050–3059.
- Wong, W.H.; Mooney, D.J. Synthesis and Properties of Biodegradable Polymers Used as Synthetic Matrices for Tissue Engineering. In Synthetic Biodegradable Polymer Scafolds; Atala, A.; Mooney, D.; Vaganti, J.P.; Langer, R.; Eds.; Springer, Birkhauser: Boston, 1997.
- Marques, A.P.; Reis, R.L.; Hunt, J.A. The Biocompatibility of Novel Starch-Based Polymers and Composites: In Vitro Studies. Biomaterials 2002, 23(6), 1471–1478.
- Qi, X.; Tester, R.F. Bioadhesive Properties of β-Limit Dextrin. J Pharm Pharmaceut Sci (www.csps Canada.org) 2011, 14(1), 60–66.
- Hirst, D.H.; Chicco, D.; German, L.; Duncan, R. Dextrins as Potential Carriers for Drug Targeting: Tailored Rates of Dextrin Degradation by Introduction of Pendant Groups. International Journal of Pharmaceutics 2001, 230, 57–66.
- Dokik, P.; Jakovljevic, J.; Dokic-Baucal, L. Molecular Characteristics of Maltodextrins and Rheological Behaviour of Diluted and Concentrated Solutions. Colloids Surfaces A 1998, 141, 435–440.
- Marchal, L.M.; Beeftink, H.H.; Tramper, J. Towards a Rational Design of Commercial Maltodextrins. Trends Food Sci. Technol 1999, 10, 345–355.
- Sun, J.; Zhao, R.; Zeng, J.; Li, G.; Li, X. Characterization of Destrins with Different Dextrose Equivalents. Molecules 2010, 15, 5162–5173. DOI:10.3390 /molecule, 15085162
- Chereji, R.; Dogaru, D.; Bordei, D.; Mateescu, C. Scientifical Researches. Agroalimentary Processes and Technologies 2005, XI(1) 101–108.
- Juszczak, L.; Galkowska, D.; Witczak, T.; Fortuna, T. Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels. International Journal of Food Science 2013, 2013, http://dx.doi.org/10.1155/2013/869362
- Elianson, A.C. Retrogradation of Starch as Measured by Differential Scanning Calorimetry. In New Approaches to Research on Cereal Carbohydrates, Hill, R.D.; Munck, L.; Eds.; Elsevier Science Publishers: Amsterdam, Netherlands, 1985; 93–98.
- Hennig, V.H.J.; Lechert, H.; Goemann, W. Examination of Swelling Mechanism of Starch By Pulsed NMR Method. Starch 1976, 28, 10–17.
- Steeneken, P.A.M. Rheological Properties of Aqueous Suspensions of Swollen Starch Granules. Carbohydrate Polymers 1989, 11, 23–42.
- Tester, R.F.; Morrison, W.R. Swelling and Gelatinization of Cereal Starches. Cereal Chemistry 1990, 67, 558–563.
- Kaur, L.; Singh, N.; Singh J. Factors Influencing The Properties Of Hydroxypropylated Potato Starches. Carbohydrate Polymers, 2004, 55, 211–223.
- Morikawa, K.; Nishinari, K. 2002. Effects of Granule Size and Size Distribution on Rheological Behaviour of Chemically Modified Potato Starch. Journal of Food Science 2002, 67, 1388–1392.
- Okechkwu, P.E.; Rao, M.A. Influence of Granule Size on Viscosity of Corn Starch Suspension. Journal of Texture Sudies 1995, 26, 501–516.
- Singh, N.; Kaur, L. Morphological, Thermal, and Rheological Properties of Potato Starch Fractions Varying in Granule Size. Journal of the Science of Food and Agriculture 2004, 84, 1241–1252.
- Sing, N.; Singh, J.; Kaur, L.; Sodhi, N.S.; Gill, B.S. Morphological, Thermal, and Rheological Properties of Starches from Different Botanical Sources: A Review. Food Chemistry 2003, 81, 219–231.
- Jiang, B.; Li, W.; Hu, X.; Wu, J.; Shen, Q. Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure. International Journal of Food Properties 2015, 18(1), 81–92.
- Ferry, J.D. Viscoelastic Properties of Polymers, 3rd Ed; Wiley P.: New York, NY: 1980; 641.
- Singh, J.; Kaur, L.; McCarthy, O.J. Factors Influencing the Physico-Chemical, Morphological, Thermal and Rheological Properties of Some Chemically Modified Starches for Food Applications: A Review. Food Hydrocolloid 2007, 21, 1–22.
- Tsai, M.L.; Li, C.F.; Lii, C.Y. Effects of Granular Structure on the Pasting Behavior of Starches. Cereal Chemistry 1997, 74, 750–757.
- Elliasson, A.C. Viscoelastic Behaviour During the Gelatinization Of Starch. I. Comparaison of Wheat, Maize, Potato, and Waxy-Barley Starches. Journal of Texture Studies 1986, 17, 253–265.
- Ba, K.; Blecker, C.; Danthine, S.; Tine, E.; Destain, J.; Thonart, P. Physicochemical Characterization of Dextrins Prepared with Amylases from Sorghum Malt. Starch 2013, 65(11–12), 962–968.
- Xue, J.; Ngadi, M. Rheological Properties of Batter Systems Formulated Using Different Flour Combinations. Journal of Food Engineering 2006, 77(2), 334–341.
- Clark, A.H.; Ross-Murphy, S.B. Structural and Mechanical Properties of Biopolymer Gels. Advance in Polymer Science 1987, 83, 60.
- Zecher, D.; Van Coillie, R.; Cellulose Derivatives. In Thickening and Gelling; Imeson, A., Ed.; Blackie A&P: Glasgow, 1992; 40–65.
- Nussinovitch, A. Hydrocolloid Applications; Blackie A&P: Glasgow, 1997; 105–124.
- Lopes da Silva, J.A.; Rao, M.A. Rheological Behavior of Food Gel System. In: Rheology of Fluid and Semisolid Foods; Rao, M.A.; Ed; Aspen Publication, Inc.: Gaithersburg, Maryland, 1999; 219–318.
- Chen, H.H.; Kang, H.Y.; Chen, D.D., 2008. The Effects of Ingredients and Water Content on the Rheological Properties of Batters and Physical Properties of Crusts in Fried Foods. Journal of Food Engineering, 2008, 88, 45–54.