참고문헌 (48)

1. Praful , N. B. , Rekha , S. S. , Effect of succinylation on the corn and amaranth starch pasted . Carbohydr. Polym. 2002 , 48 , 233 – 240 . 

2. Tuschhoff , J. V. , in: Wurzburg , O. B. (Ed.), Modified Starch: Properties and Uses , CRC Press , Florida 1987 , pp. 90 – 95 . 

3. Marchal , L. M. , Beeftink , H. H. , Tramper , J. , Towards a rational design of commercial maltodextrins . Trends. Food. Sci. Technol. 1999 , 10 , 345 – 355 . 

   상세보기

4. Viswanathan , A. , Effect of degree of substitution of octenyl succinate starch on enzymatic degradation . J. Environ. Polym. Deg. 1999 , 7 , 185 – 190 . 

5. Viswanathan , A. , Effect of degree of substitution of octenyl succinic starch on the emulsification activity on different oil phases . J. Environ. Polym. Deg. 1999 , 7 , 191 – 196 . 

6. Kalichevsky , M. T. , Jaroszkiewicz , E. M. , Ablett , S. , Blanshard , J. M. V. , Liilford , P. J. , The glass transition of amylopectin measured by DSC, DMTA and NMR . Carbohydr. Polym. 1992 , 18 , 77 – 88 . 

   상세보기

7. Van Soest , J. J. G. , Benes , K. , De Wit , D. , Vliegenthart , J. F. G. , The influence of starch molecular mass on the properties of extrude thermoplastic starch . Polymer 1996 , 37 , 3543 – 3552 . 

8. Farhat , I. A. , Blanshard , J. M. V. , Descamps , M. , Mitchell , J. R. , Effect of sugars on retrogradation of waxy maize starch‐sugar extrudates . Cereal Chem. 2000 , 77 , 202 – 208 . 

   상세보기

9. Wang , Y.‐J. , Wang , L. , Structures and properties of commercial maltodextrins from corn, potato, and rice starches . Starch/Stärke 2000 , 52 , 296 – 304 . 

   상세보기

10. Roudaut , G. , Champion , D. , Low‐moisture food: A physicochemical approach to investigate the origin of their physical instability versus water or sucrose . Food Biophys. 2011 , 6 , 313 – 320 . 

    상세보기

11. Biliaderis , C. G. , Structure and phase transitions of starch in food systems . Food Technol. 1992 , 46 , 98 – 109 . 

12. Avrami , M. , Kinetics of phase change . Int. J. Chem. Phys. 1938 , 7 , 1103 – 1113 . 

13. Avrami , M. , Kinetics of phase change. II . J. Chem. Phys. 1940 , 8 , 212 – 224 . 

14. Liu , F. , Yang , G. , Effects of anisotropic growth on the deviations from Johnson‐Mehl – Avrami kinetics . Acta Mater. 2007 , 55 , 1629 – 1639 . 

    상세보기

15. Blanshard , J. M. V. , Lillford , P. J. (Eds.), The Glassy State in Foods , Nottingham University Press , Leicestershire 1993 . 

16. Hodge , I. M. , Physical aging of polymer glasses . Science 1995 , 267 , 1945 – 1947 . 

17. Roos , Y. H. (Ed.), Phase Transition in Foods , Academic Press , San Diego 1995 . 

18. Slade , L. , Levine , H. , Glass transition and water–food structure interaction . Adv. Food Nutr. Res. 1995 , 38 , 103 – 269 . 

19. Zeleznak , K. J. , Hoseney , R. C. , The glass transition in starch . Cereal Chem. 1987 , 64 , 121 – 124 . 

20. Chung , H. J. , Woo , K. S. , Lim , S. T. , Glass transition and enthalpy relaxation of cross‐linked corn starches . Carbohydr. Polym. 2004 , 55 , 9 – 15 . 

    상세보기

21. Song , X. Y. , He , G. Q. , Ruan , H. , Chen , Q. H. , Thermal and properties of octenyl succinic anhydride modified early indica rice starch . Starch/Stärke 2006 , 58 , 109 – 117 . 

22. Singh , N. , Chawla , D. , Singh , J. , Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch . Food Chem. 2004 , 86 , 601 – 608 . 

    상세보기

23. Jyothi , A. N. , Rajasekharan , K. N. , Moorthy , S. N. , Sreekurmar , J. , Synthesis and characterization of low DS succinate derivative of cassava ( Manihot esculenta Crantz ) starch . Starch/Stärke 2005 , 57 , 319 – 324 . 

24. Sperling , L. H. (Ed.), Introduction to Physical Polymer Science , 4th Edn. , John Wiley & Son, Inc ., New Jersey 2006 . 

25. Robert , O. E. (Ed.), Polymer Science and Technology , CRC Press , New York 1996 . 

26. Wurzburg , O. B. , in: Whistlernn , R. L. (Ed.), Methods in Carbohydrate Chemistry , Academic Press , New York 1964 , pp. 286 – 288 . 

27. Phillips , D. L. , Xing , j. , Chong , C. K. , Liu , H. et al., Determination of degree of succinylation in diverse modified starches in raman spectroscopy . J. Agric. Food chem. 2000 , 48 , 5105 – 5108 . 

28. Smith , R. J. , in: Whistler , R. L. , Paschall , E. F. (Eds.), Starch: Chemistry and Technology , Vol. II , Chap. XXV, Academic Press , New York 1967 , pp. 569 – 635 . 

29. Whistler , R. L. , Paschall , E. F. (Eds.), Starch: Chemistry and Technology , Academic Press , New York 1967 . 

30. FAO (Food and Agriculture Organization) , Modified Staches. In: Compendium of Food Additive Specifications. Addendum 5. Joint FAO/WHO Expert Committee on Food Additives 49th session, Rome, 17‐26 June 1997 . FAO Food and Nutrition Paper – 52 Add. 5., Rome, 1997 , pp. 91 – 110 . 

31. Nelson , N. , A photometric adaptation of the Somogyi method for the determination of glucose . J. Biol. Chem. 1944 , 153 , 375 – 380 . 

32. Dubosis , M. K. , Gilles , K. A. , Hamilton , J. K. , Robers , P. A. et al., Colorimetric method for determination of sugar and substances . Anal. Chem. 1956 , 28 , 350 – 356 . 

33. Sriroth , K. , Santisopasri , V. , Petchalanuwat , C. , Kurotjanawong , K. et al., Cassava starch granule structure–function properties: Influence of time and conditions at harvest on four cultivars of cassava starch . Carbohydr. Polym. 1999 , 38 , 161 – 170 . 

    상세보기

34. Tran , T. , Piyachomkwan , K. , Sriroth , K. , Gelatinization and thermal properties of modified cassava starches . Starch/Stärke 2007 , 59 , 46 – 55 . 

    상세보기

35. Association of Official Analytical Chemists (AOAC) , Official Method of Analysis , 15th Edn. , The Association of Official Analytical Chemists, Virginia 1990 . 

36. Farhat , I. A. , Blanshared , J. M. V. , Mitchell , J. R. , The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content . Biopolymers 2000 , 53 , 411 – 422 . 

    상세보기

37. FDA , Code of Federal Regulations, Title 21, Part 172.892, Food Starch – Modified , U.S. Government Printing Office , Washington, D.C 1992 . 

38. Ruan , H. , Chen , Q. H. , Fu , M. L. , Xu , O. et al., Preparation and properties of octenyl succinic anhydride modified potato starch . Food Chem. 2009 , 114 , 81 – 86 . 

    상세보기

39. Trubiano , P. C. , in: Wurzburg , O. B. (Ed.), Modified Starch: Properties and Uses , CRC Press , Boca Raton, Florida 1986 , pp. 131 – 148 . 

40. Han , J.‐A. , BeMiller , J. M. , Preparation and physical characteristics of slowly digesting modified food starches . Carbohydr. Polym. 2007 , 67 , 366 – 374 . 

    상세보기

41. Tolstoguzov , V. B. , The importance of glassy biopolymer components in food . Nahrung 2002 , 44 , 76 – 84 . 

42. Freadriksson , H. , Silverio , J. , Andersson , R. , Eliasson , A.‐C. et al., The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches . Carbohydr. Polym. 1998 , 35 , 119 – 134 . 

    상세보기

43. Lund , D. , Influence of time, temperature, moisture, ingredients, and processing condition on starch gelatinization . Crit. Rev. Food Sci. Nutr. 1984 , 20 , 249 – 273 . 

44. Seow , C. C. , Thevamalar , K. , International plasticization of granular rice starch by hydroxypropylation: Effects on phase transitions associated with gelatinization . Starch/Stärke 1993 , 45 , 85 – 88 . 

45. Bao , J. , Xing , J. , Phillips , D. J. , Corke , H. , Physical properties of octenyl succinic anhydride modified rice, wheat and potato starches . J. Agric. Food. Chem. 2003 , 51 , 2283 – 2287 . 

    상세보기

46. Chung , H.‐J. , Lee , S.‐E. , Han , J.‐A. , Lim , S.‐T. , Physical properties of dry‐heated octenyl succinylated waxy corn starches and its application in fat‐reduced muffin . J. Cereal. Sci. 2010 , 52 , 496 – 501 . 

    상세보기

47. Liu , H. , Ramsden , L. , Corke , H. , Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch . Carbohydr. Polym. 1997 , 34 , 283 – 289 . 

    상세보기

48. Wurzburg , O. B. , in: Wurzburg , O. B. (Ed.), Modified Starch: Properties and Uses , CRC Press , Boca Raton, Florida 1987 , pp. 3 – 16 .