The impact of thermal events on amylose-fatty acid complexes

Starch/Staerke

Volumn 54, Issue 12, 2002, Pages 593-602

  Ozcan, Serap ^a   Jackson, David S ^a,b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b 256 Food Industry Building ^*  (United States)

Author keywords

Amylose lipid complexes; DSC; HPSEC; Retrogradation; Starch fractionation

Indexed keywords

ADHESION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FRACTIONATION; LASERS; LIGHT SCATTERING; LIPIDS; MOLECULAR WEIGHT; SIZE EXCLUSION CHROMATOGRAPHY; STARCH; THERMAL EFFECTS; VISCOSITY MEASUREMENT;

RETROGRADATION;

FATTY ACIDS;

ZEA MAYS;

EID: 0036956673     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200212)54:12<593::AID-STAR593>3.0.CO;2-2     Document Type: Article

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