Influence of acyl chain lengths in mono- and diacyl-sn-glycerophosphatidylcholine on gelatinization and retrogradation of starch

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4688-4693

  Siswoyo, T A ^a   Morita, N ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Avrami equation; Gelatinization; Glycerophosphatidylcholine; Lipase; Phospholipase A2; Retrogradation

Indexed keywords

FATTY ACID; GELATIN; GLYCEROPHOSPHORYLCHOLINE; PHOSPHATIDYLCHOLINE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMISTRY; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATINIZATION; KINETICS; PHYSICAL CHEMISTRY; TEMPERATURE; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; FATTY ACIDS; GELATIN; GLYCERYLPHOSPHORYLCHOLINE; KINETICS; STARCH; THERMODYNAMICS;

EID: 0034780039     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001357p     Document Type: Article

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