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Auteur D. Thompson |
Documents disponibles écrits par cet auteur (5)
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article/chapitre/communication
G. Ziegler ; D. Thompson ; J. Casasnovas | 1993article/chapitre/communication
Q. Liu ; D. Thompson | 1998The effect of moisture content on retrogradation of wx, du, wx, ae, wx, and su2 wx maize starches was studied by differential scanning calorimetry (DSC). All starches showed maximum retrogradation enthalpy at an intermediate moisture content, bu[...]article/chapitre/communication
J. Klucinec ; D. Thompson | 1998Three high-amylose maize starches (HAS) and a common corn starch (CCS) were subjected to differential alcohol precipitation using isoamyl alcohol and l-butanol to obtain fractions designated as amylose (AM), amylopectin (AP), and intermediate ma[...]article/chapitre/communication
Q. Liu ; D. Thompson | 1998Retrogradation of du wx and su2 wx starches after different gelatinization heat treatments was studied by differential scanning calorimetry. Suspensions of 30% (w/w) starch were initially heated to final temperatures of 55-180 °C. Gelatinized st[...]article/chapitre/communication
R. Yuan ; D. Thompson | 1998The rheological and thermal properties of aged starch gels (15:85 starch-water) from three waxy maize genotypes (wx, wx shl, and du wx) during storage (4 °C for up to 25 days) were studied. After storage, changes of storage modulus (G') and phas[...]