Cereal Chem 63:291-294   |  VIEW ARTICLE
The Effect of Fatty Acid Spin Labels Upon Starch.

N. L. Nolan, R. C. Hoseney, and J. M. Faubion. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Microscopic studies of waxy corn starch slurried with TEMPO-laurate, 16-DOXYL stearic acid, or TEMPO-benzoate shoed that all three probes caused gelatinization of the starch at room temperature. Regular corn and wheat starch were not affected by the probes.