A.A.C.M. BEENACKERS, C J . TIJSEN, J.E. VISSER, EJ. STAMHUIS

Novel processes for the carboxymethylation of starch

W. BERGTHALLER, M.G. LINDHAUER, H. ZWINGELBERG, M. EHRING

Laboratory scale evaluation of starch extract ability of wheat varieties

Y.-Y. CHEN, A. E. MCPHERSON, M. RADOSAVLJEVIC, V. LEE, K.-S. WONG, J. JANE

Effects of starch chemical structures on gelatinization and pasting properties

CHENG-YI L II, VIVIAN M.-F. LAI, SHIN LU, MEI-LIN TSAI

Correlation between the physical property, eating quality and the molecular structure of rice-starchy systems

Z. CZUCHAJOWSKA, A. KLAMCZYNSKI

Structure and functionality of barley starches

Z. CZUCHAJOWSKA, T. OTTO, B. PASZCZYNSKA, B.-K. BAIK

Composition, thermal behavior and gel texture of prime and tailings starches from garbanzo beans and peas

S.R. ERLANDER

Biosynthesis of starch

T. FORTUNA, L. JUSZCZAK, M. PAŁASIŃSKI

Change in the granule porosity on modification of starch

N. INOUCHI, K. NISHI, S. TANAKA, T. ASAI, Y. KAWASE, Y. HAT A, Y. KONISHI, S. YUE, H. FUWA

Characterization of small granular sized starches – amaranthus and quinoa starches

V.N. KISLENKO, A. A. BERLIN, N.I. LITOVCHENKO

Kinetics of graft polymerization of methyl acrylate onto hydroxyethyl- and carboxymethyl cellulose

J. KOROLCZUK, V. BRETON-DOLLET, J.P. TISSIER, J.F. MAINGONNAT

Effect of heat treatment on the rheology and microstructure of maize starch gels

H. KOSTYRA, M. SORAL-ŚMIETANA, M. WRONKOWSKA, H. KMITA-GŁAŻEWSKA

Complexes of resistant starch with nutrients

G. LEWANDOWICZ, M. SORAL-SMIETANA, J. FORNAL

New RS preparations – physicochemical properties and structure

D.M. NAPIERAŁA

Observations on the ageing of potato starch pastes modified with complexing agent

E. NEBESNY, J. ROSICKA, D. SUCHARZEWSKA

The effect of process conditions of enzymatic hydrolysis on the properties of wheat starch hydrolyzates

T.R. NOEL, R. PARKER, S.G. RING

The effect of the phase behaviour and dynamics of starch on its functionality

W. PRAZNIK, A. HUBER

Modification of branching pattern of potato maltodextrin with Q-enzyme

C.H. SCHILLING, P. TOMASIK, M. SIKORA, J.C. KIM, V J. GARCÍA, C.P. LI

Molding technical ceramics with polysaccharides

M. SORAL-ŚMIETANA, M. WRONKOWSKA, G. LEWANDOWICZ, J. SADOWSKA

Technological and sensory aspects of new resistant starch preparations used in baking process

J. SZOSTAK-KOTOWA, J. WITALIS

The combined effect of UV-radiation and soil microorganisms on the biodegrad ability of polyethylene package film with starch additive

R. ZIOBRO, H. GAMBUŚ, A. NOWOTNA, A. BALA-PIASEK, R. SABAT

Starch extrudates as a source of low molecular dextrins slowing down bread staling