Amylopectin nature and amylose-to-amylopectin ratio as influences on the behavior of gels of dispersed starch

Cereal Chemistry

Volumn 79, Issue 1, 2002, Pages 24-35

  Klucinec, J D ^a   Thompson, D B ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; DIMETHYL SULFOXIDE; GELATION; GELS; MOLECULES; ORGANIC SOLVENTS;

AMYLOPECTIN MOLECULES; DYNAMIC OSCILLATORY RHEOMETRY; GEL FORMATION; GEL STRUCTURES; HIGH-AMYLOSE MAIZE STARCH; INITIAL GELS; JUNCTION ZONE; MODELLING SYSTEMS; STARCH GELS; THERMALLY STABLE;

DIFFERENTIAL SCANNING CALORIMETRY;

AMYLOPECTIN; AMYLOSE; DEXTRIN; DIMETHYL SULFOXIDE; STARCH;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOW MEASUREMENT; GEL; GELATION; HEATING; HYDROLYSIS; MAIZE; THERMOSTABILITY;

ZEA MAYS;

EID: 0036137610     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.1.24     Document Type: Article

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