Initial heating temperature and native lipid affects ordering of amylose during cooling of high-amylose starches

Cereal Chemistry

Volumn 76, Issue 2, 1999, Pages 204-212

  Boltz, Kathryn W ^a   Thompson, Donald B ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CHAINS; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; HEAT TREATMENT; INDUSTRIAL HEATING; STARCH;

AMYLOSE CHAINS; AMYLOSE CONTENT; AMYLOSE-LIPID COMPLEX; CHAIN ASSOCIATION; COMPLEX FORMATIONS; EXOTHERMS; HIGH AMYLOSE; HIGH AMYLOSE STARCH; INITIAL HEATING TEMPERATURES; ORDERED STRUCTURES;

COOLING;

AMYLOSE; CARBOHYDRATE; LIPID; STARCH;

ARTICLE; CALORIMETER; CARBOHYDRATE ANALYSIS; COMPLEX FORMATION; COOLING; GENOTYPE; HEAT TREATMENT; LIPID ANALYSIS; MAIZE; NONHUMAN; STRUCTURE ANALYSIS; THERMODYNAMICS;

ZEA MAYS;

EID: 0032974446     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.2.204     Document Type: Article

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