DSC and NMR relaxation studies of starch-water interactions during gelatinization

Carbohydrate Polymers

Volumn 58, Issue 3, 2004, Pages 345-358

  Tananuwong, Kanitha ^a   Reid, David S ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Deconvolution; Differential scanning calorimetry; Enthalpy of gelatinization; Gelatinization; Nuclear magnetic resonance; Spin spin relaxation time; Starch; Unfrozen water; Water

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; MAGNETIC RELAXATION; NUCLEAR MAGNETIC RESONANCE; WATER;

DECONVOLUTION; ENTHALPY OF GELATINIZATION; GELATINIZATION; SPIN-SPIN RELAXATION TIME; UNFROZEN WATER;

STARCH;

CALORIMETRY; ENTHALPY; NUCLEAR MAGNETIC RESONANCE; POTATO STARCH; RELAXATION; WATER;

PISUM SATIVUM; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 10444250428     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.08.003     Document Type: Article

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