Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions

Cereal Chemistry

Volumn 82, Issue 1, 2005, Pages 44-52

  Mira, Isabel ^a,b   Eliasson, Ann Charlotte ^c   Persson, Karin ^b  

^a ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

^b INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

^c LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CHAIN LENGTH; DYES; SODIUM DODECYL SULFATE; STARCH; SULFUR COMPOUNDS; SUSPENSIONS (FLUIDS);

ALKYL CHAIN LENGTHS; CARBON ATOMS; CHARGE STRUCTURE; HEAD GROUPS; PASTING PROPERTY; STARCH SUSPENSION; SURFACTANT STRUCTURE; SYSTEMATIC STUDY; WHEAT FLOURS; WHEAT STARCH;

CATIONIC SURFACTANTS;

BROMIDE; CARBON; CATIONIC SURFACTANT; ESTER; MALTOSE; MONOACYLGLYCEROL; STARCH; SUCROSE; SUCROSE ESTER DERIVATIVE; SULFATE; SURFACTANT; TRIMETHYLAMMONIUM SALT DERIVATIVE;

ANALYZER; AQUEOUS SOLUTION; ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); FLOUR; PASTE; SUSPENSION; TEMPERATURE; TEMPERATURE SENSITIVITY; TIME; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 12444297540     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0044     Document Type: Article

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