The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content

Biopolymers

Volumn 53, Issue 5, 2000, Pages 411-422

  Farhat, I A ^a   Blanshard, J M V ^a   Mitchell, J R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Glass transition; Relaxation NMR; Staling; Starch retrogradation

Indexed keywords

COMPOSITION EFFECTS; CRYSTALLIZATION; FOOD STORAGE; GLASS TRANSITION; MATHEMATICAL MODELS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; REACTION KINETICS; THERMAL EFFECTS; WATER; X RAY CRYSTALLOGRAPHY;

MAIZE STARCH; RETROGRADATION; STORAGE TEMPERATURE;

STARCH;

POLYMER; STARCH; WATER;

ARTICLE; CRYSTALLIZATION; KINETICS; MAIZE; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; TEMPERATURE; THEORY; X RAY DIFFRACTION;

BIOPOLYMERS; CRYSTALLIZATION; FOOD PRESERVATION; MAGNETIC RESONANCE SPECTROSCOPY; STARCH; TEMPERATURE; WATER; X-RAY DIFFRACTION; ZEA MAYS;

ZEA MAYS;

EID: 0034655464     PISSN: 00063525     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0282(20000415)53:5<411::AID-BIP5>3.0.CO;2-M     Document Type: Article

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