Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility

Food Hydrocolloids

Volumn 16, Issue 2, 2002, Pages 169-174

  Autio, K ^a   Vesterinen, E ^a   Stolt, M ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CARRAGEENAN; POLYSACCHARIDE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CORRELATION ANALYSIS; DIGESTION; ENZYMATIC DEGRADATION; FLOW KINETICS; GEL; HYDROLYSIS; MICROSCOPY; TEMPERATURE;

EID: 0036149326     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00074-1     Document Type: Article

References (14)

1. Formation of maize starch gels selectively regulated by the addition of hydrocolloids
2. Phase separation in hydrocolloid gels
3. Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches
4. Rheological properties and phase transition of red algal polysaccharide-starch composites
5. Influence of amylose-amylopectin ratio on gel properties
6. Comparison of three different methods for measurement of plaque-pH in humans after consumption of soft bread and potato chips
7. Intraoral lactic acid production during clearance of different foods containing various carbohydrates
8. Effect of temperature on the rheological properties of starch/carrageenan mixtures
9. Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels
10. Acidogenicity of cereals and fruit using the indwelling electrode to measure plaque pH
11. Molecular structure of a low-amylopectin starch and other high-amylose maize starches
12. Structural properties in relation to oral enzymatic digestibility of starch gel based on pure starch components and high amylose content
13. Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch