Spherulitic crystallization of starch: Influence of botanical origin and extent of thermal treatment

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 487-494

  Ziegler, Gregory R ^a   Nordmark, Tor S ^a   Woodling, Sarah E ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Botanical source; Granule formation; Granule ghosts; Spherulite; Starch crystallization

Indexed keywords

ACID; AMARANTH; MICROSPHERE; SPHERULITE; STARCH; UNCLASSIFIED DRUG; WATER;

BEAN; BIREFRINGENCE; BOTANY; CHEMICAL MODIFICATION; CONFERENCE PAPER; CRYSTALLIZATION; DISPERSION; HEAT TREATMENT; MAIZE; MORPHOLOGY; NONHUMAN; OAT; PEA; POTATO; RICE; SORGHUM; TAPIOCA; WHEAT;

AMARANTHUS CAUDATUS; LATHYRUS APHACA; MANIHOT ESCULENTA; MARANTA ARUNDINACEA; PHASEOLUS (ANGIOSPERM); PISUM SATIVUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 0038361351     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00020-1     Document Type: Conference Paper

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