Role of starch granule characteristics (volume fraction, rigidity, and fractal dimension) on rheology of starch dispersions with and without amylose

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 350-355

  Genovese, Diego B ^a   Rao, M A ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DISPERSIONS; FRACTAL DIMENSION; GRANULATION; RHEOLOGY; RIGIDITY; STARCH;

CHARACTERISTIC VOLUMES; CROSS-LINKED WAXY MAIZE STARCH; GELATINIZED STARCH; POWER-LAW RELATIONSHIP; RHEOLOGICAL BEHAVIOUR; STARCH DISPERSIONS; STARCH GRANULES; STRUCTURAL CHARACTERISTICS; TAPIOCA STARCH; TUBER STARCH;

VOLUME FRACTION;

AMYLOSE; STARCH;

ARTICLE; CONTROLLED STUDY; DISPERSION; FLOW KINETICS; FOOD ANALYSIS; FRACTAL ANALYSIS; HYDRATION; MAIZE; NONHUMAN; QUANTITATIVE ANALYSIS; RIGIDITY; SURFACE PROPERTY; TAPIOCA; THIXOTROPY; VISCOELASTICITY; YOUNG MODULUS;

MANIHOT ESCULENTA; ZEA MAYS;

EID: 0038660108     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.350     Document Type: Article

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