Amylose and amylopectin interact in retrogradation of dispersed high- amylose starches

Cereal Chemistry

Volumn 76, Issue 2, 1999, Pages 282-291

  Klucinec, Jeffrey D ^a   Thompson, Donald B ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELS; ORGANIC SOLVENTS; TURBIDITY;

AMYLOPECTIN GEL; AMYLOSE CONTENT; BRANCHED MOLECULES; CORN STARCH; DYNAMIC OSCILLATORY RHEOMETRY; HIGH AMYLOSE; HIGH AMYLOSE STARCH; INTERMEDIATE MATERIALS; PEAK TEMPERATURES; STARCH SUSPENSION;

DIMETHYL SULFOXIDE;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; NONHUMAN; PROTEIN INTERACTION; STORAGE; STRUCTURE ANALYSIS; TEMPERATURE; THERMAL ANALYSIS; TURBIDITY; YOUNG MODULUS;

ZEA MAYS;

EID: 0032973944     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.2.282     Document Type: Article

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