Starch

Structure/Function Relationship of Starches in Food; Starch and Health; Dental Effects of Starch; Starch Functionality in Food Processing; Functional Properties of Cationic Pea Starch; Functional and Physico-Chemical Properties of Sour Cassava Starch; Structural and Polymorphic Transitions of Amylose Induced by Water and Temperature Changes; Molecular Change of Starch Granule with Physical Treatment- Potato Starch by Ball-Mill Treatment; The Role of Molecular Weight in the Conversion of Starch; Diffusion and Reaction in Wheat Grains; The Effects of Water and Sugars Upon the Retrogradation of Amylopectin in the Region (T-Tg) Between 0 and 85|C; Mechanical Properties of Wheat Flakes and Their Components; Deformation Mechanics of Individual Swollen Starch Granules; Modelling and Experiment on the Flow of Native Wheat Starch Granules Concentrated in Water; Analytical Developments: Molecular and Microstructural Characterization; Studies on the Amylolytic Breakdown of Damaged Starch in Cereal and Non-Cereal Flours Using High Performance Liquid Chromatography and Scanning Electron Microscopy; Amylolysis of Starch Granules and α-Glucan Crystallites; Substitution Patterns in Chemically Modified Starch Studied by Direct Mass Spectrometry; Starch: The Polysaccharide Fractions; Internal Structure of Starch Granules Revealed by Scattering Studies; Plant Biotechnology: Technical Barriers to Starch Improvement; Manipulation of Starch Quality in Peas; Cloning, Characterization and Modification of Genes Encoding Starch Branching Enzymes in Barley; Temperature Dependence of Soluble Starch Synthase in the Storage Tissues of Seeds; Occurrence and Expression of Granule-Bound Starch Synthase Mutants in Hard Winter Wheat; The Mechanism of Amylose Synthesis; The Use of Mutants to Study the Structural and Functional Properties of Pea Starch; Characterization of Starch from Genetically Modified Potato after Transformation with the Bacterial Branching Enzyme of Anacystis Nidulans; Poster Presentations; Subject Index.