Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using 1H NMR

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 290-296

  Choi, S G ^a   Kerr, W L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; CYCLODEXTRINS; DYNAMICS; GRANULATION; STARCH;

HYDROXYPROPYLATED STARCH; HYDROXYPROPYLATION; NATIVE STARCH; NMR RELAXOMETRY; RELAXATION STUDIES; STARCH GELS; TRANSVERSE RELAXATION; TWO DOMAINS; WATER DYNAMICS; WHEAT STARCH;

GELS;

AMYLOSE; STARCH; WATER;

ARTICLE; CHEMICAL MODIFICATION; CONCENTRATION RESPONSE; CRYSTALLIZATION; FOOD STORAGE; GEL; HYDRATION; MOLECULAR DYNAMICS; PROTON NUCLEAR MAGNETIC RESONANCE; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 0038660274     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.290     Document Type: Article

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