Effect of polarity of complexing agents on thermal and rheological properties of rice starch gels

Cereal Chemistry

Volumn 76, Issue 6, 1999, Pages 837-842

  Chien, John T ^a   Lien, Ya Yi ^a   Shoemaker, C F ^b  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANNEALING; DIFFERENTIAL SCANNING CALORIMETRY; GELS; MELTING; STARCH;

COMPLEX FORMATIONS; COMPLEXING AGENTS; INCLUSION COMPLEX; LAURIC ACID; LAURYL ALCOHOLS; RICE STARCH; SATURATION CONCENTRATION; STARCH GELS; TAN Δ; THERMAL AND RHEOLOGICAL PROPERTIES;

LIGANDS;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CHEMICAL STRUCTURE; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOW KINETICS; GEL; LIGAND BINDING; POLARIZATION; RICE; THERMAL ANALYSIS;

EID: 0032744289     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.6.837     Document Type: Article

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