The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

Nicol, Thomas W.J., Isobe, Noriyuki, Clark, James H. orcid.org/0000-0002-5860-2480 et al. (2 more authors) (2019) The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective. Food Hydrocolloids. pp. 593-601. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2018 Elsevier Ltd. All rights reserved. This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy.
Keywords: Food Science,Chemistry,Chemical Engineering
Dates:
  • Accepted: 1 February 2019
  • Published (online): 1 February 2019
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Chemistry (York)
Depositing User: Pure (York)
Date Deposited: 22 Aug 2018 09:30
Last Modified: 25 Oct 2018 11:57
Published Version: https://doi.org/10.1016/j.foodhyd.2018.08.042
Status: Published online
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.foodhyd.2018.08.042
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