Binding of aromatic compounds to cornstarch polysaccharides

Krikunova, N. I.; Terenina, M. B.; Ruchkina, E. L.; Misharina, T. A.

doi:10.1134/s0003683806030203

Search citation statements

Order By: Relevance

Paper Sections

Select...

Introduction1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2014

2017

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a number of studies the interaction of various polysaccharides starch and corn starch cryotextures with individual organic compounds and their mixtures was investigated [1][2][3][4]. It was found that the retention of volatile starch matrix compounds is due to capillary and surface adsorption, the formation of hydrogen bonds and inclusion complexes.…”

Section: Introductionmentioning

confidence: 99%

Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch

Lashko¹,

Derevianko²,

Dudarieva³

2017

ChChT

View full text Add to dashboard Cite

Abstract. 1 The regularities of binding substances of aromaforming cryo-and thermotropic jellies of gelatin and starch were studied. The influence of the surface of hydrophobic jelly on their ability to absorb aqueous solutions of thymol was experimentally confirmed. The reduction of sorption by thymol cryotropic jellies versus the thermotropic one was established. Experimentally it was confirmed that the most promising technology to create flavors from aromatic hydrophobic substances are thermotropic jellies y of gelatin with high hydrophobicity.

show abstract

Section: Introductionmentioning

confidence: 99%