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C.J.A.M. Keetels

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Gelation and retrogradation of concentrated starch systems. 1. Gelation.

1996 Food Hydrocolloids
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The dosage effect of the wildtype GBSS allele is linear for GBSS activity but not for amylose content: absence of amylose has a distinct influence on the physico-chemical properties of starch.

1996 Theoretical and Applied Genetics
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Effects of Lipid Surfactants on the Structure and Mechanics of Concentrated Starch Gels and Starch Bread

1996 Journal of Cereal Science
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Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature

1996 Food Hydrocolloids
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Introduction of sense and antisense cDNA for branching enzyme in the amylose-free potato mutant leads to physico-chemical changes in the starch.

1996 Planta
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Relationship between the sponge structure of starch bread and its mechanical properties

1996 Journal of Cereal Science
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Gelation and retrogradation of concentrated starch gels.

1994
- C.J.A.M. Keetels
- T. van Vliet
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Mechanical properties of concentrated starch systems during heating, cooling and storage.

1993
- C.J.A.M. Keetels
- T. van Vliet
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Fracture of starch gels: notch-sensitivity and inherent defect size.

1992 Soil & Tillage Research
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Retrogradation of concentrated starch gels.

1992
- C.J.A.M. Keetels
- T. van Vliet
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Citations (1)