References
- Hoover, R. Starch Retrogradation. Food Reviews International 1995, 11, 331–346.
- Russell, P.L. The Ageing of Gels from Starches of Different Amylose/Amylopection Content Studied by Differential Scanning Calorimetry. Journal of Cereal Science 1987, 6, 147–158.
- Koo, M.C.; Tae, W.M.; Jae, K.C. Influence of Annealing on Gel Properties of Mung Bean Starch. Cereal Chemistry 2000, 77, 567–571.
- Tester, R.F.; Debon, S.J.J.; Annealing of Starch—A Review. International Journal of Biological Macromolecules 2000, 27, 1–12.
- Jayakody, L.; Hoover, R.; Effect of Annealing on the Molecular Structure and Physicochemical Properties of Starches from Different Botanical Origins—A Review. Carbohydrate Polymers 2008, 74, 691–703.
- Gomes, A.M.M.; Silva, C.E.M.; Ricardo, N.M.P.S. Effects of Annealing on the Physicochemical Properties of Fermented Cassava Starch (Polvilho Azedo). Carbohydrate Polymers 2005, 60, 1–6.
- Thitipraphunkul, K.; Uttapap, D.; Piyachonkwan, K.; Takada, Y. A Comparative Study of Edible Canna (Canna Edulis) Starch from Different Cultivars. Part II. Molecular Structure of Amylose and Amylopectin. Carbohydrate Polymers 2003, 54, 489–498.
- Mua, J.P.; Jackson, D.S. Relationships Between Functional Attributes and Molecular Structures of Amylose and Amylopectin Fractions from Corn Starch. Journal Agriculture and Food Chemistry 1997, 45, 3848–3854.
- Wang, L.Z.; White, P.J. Structure and Physicochemical Properties of Starches from Oats with Different Lipid Content. Cereal Chemistry 1994, 71, 443–450.
- Zhang, Y.P. In Modified Starch Manufacturing and Application; Chemical Industry Press: Beijing, China, 2007; 64–70 pp.
- Li, J.Y.; Michael, O.N. Textural and Other Quality Properties of Instant Fried Noodles As Affected by Some Ingredients. Cereal Chemistry 2004, 81, 772–776.
- Tester, R.F.; Debon, S.J.J.; Sommerville, M.D.; Annealing of Maize Starch. Carbohydrate Polymers 2000, 42, 287–299.
- Kaoru, K.; Tomoko, S. Differential Scanning Calorimetry and a Model Calculation of Starches Annealed at 20 and 50°C. Carbohydrate Polymers 2006, 63, 82–88.
- Adebowale, K.O.; Henle, T.; Schwarzenbolz, U.; Doert, T.; Modification and Properties of African Yam Bean (Sphenostylis Stenocarpa Hochst. Ex A. Rich.) Harms Starch I: Heat Moisture Treatments and Annealing. Food Hydrocolloids 2009, 72, 1947–1957.
- Manzocco, L.; Nicoli, M.C.; Labuza, T.P. Study of Bread Staling by X-Ray Diffraction Analysis. Italian Journal of Food Science 2002, 14, 235–249.
- Du, X.F.; Macnauhtan, B. Quantification of Amorphous Content in Starch Granules. Food Chemistry 2011, 127, 188–191.
- Baker, L.A.; Duarte, P.R. Freeze-Thaw Stability of Amaranth Starch and Effects of Salt and Sugars. Cereal Chemistry 1998, 75, 301–307.
- Kuntson, C.A. Annealing of Maize Starches at Elevated Temperatures. Cereal Chemistry 1990, 467, 376–384.
- Jayakody, L.; Hoover, R.; Liu, Q.; Donner, E. Studies on Tuber Starches III. Impact of Annealing on the Molecular Structure, Composition, and Physicochemical Properties of Yam (Dioscorea sp.) Starches Grown in Sri Lanka. Carbohydrate Polymers 2009, 76, 145–153.
- Jayakody, L.; Hoover, R. Effect of Annealing on the Molecular Structure and Physicochemical Properties of Starches from Different Botanical Origins—A Review. Carbohydrate Polymers 2008, 74, 691–703.
- Wang, W.J.; Powell, A.D.; Oates, C.G. Effect of Annealing on the Hydrolysis of Sago Starch Granules. Carbohydrate Polymers 1997, 33, 195–202.
- Liu, H.S.; Yu, L.; Simon, G.; Dean, K.; Chen, L. Effects of Annealing on Gelatinization and Microstructures of Corn Starches with Different Amylose/Amylopectin Ratios. Carbohydrate Polymers 2009, 77, 662–669.
- Lan, H.; Hoover, R.; Jayakody, L.; Liu, Q.; Donner, E.; Baga, M.; Asare, E.K.; Hucl, P.; Chibbar, R.N. Impact of Annealing on the Molecular Structure and Physicochemical Properties of Normal, Waxy, and High Amylose Bread Wheat Starches. Food Chemistry 2008, 111, 663–675.
- Sumnu, G.; Ndife, M.K. Effects of Sugar, Protein, and Water Content on Wheat Starch Gelatinization Due to Microwave Heating. Springer-Verlag 1999, 209, 68–71.
- Torley, P.J.; van der Molen, F. Gelatinization of Starch in Mixed Sugar Systems. Swiss Society of Food Science and Technology 2005, 38, 762–771.
- Zhang, X.; Qunyi, T.; Zhu W.X.; Fei, R. Pasting, Rheological Properties, and Gelatinization Kinetics of Tapioca Starch with Sucrose or Glucose. Journal of Food Engineering 2013, 114, 255–261.
- Guo, L.; Du, X.F. Retrogradation Kinetics and Glass Transition Temperatures of Pueraria Lobata Starch, and Its Mixtures with Sugars and Salt. Starch–Starke 2014, 66, 887–894.
- Lii, C.; Tsai, M.; Tseng, K. Effect of Amylose Content on the Rheological Property of Rice Starch. Cereal Chemistry 1996, 73, 415–420.