Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

Carbohydrate Polymers

Volumn 59, Issue 3, 2005, Pages 313-327

  Ortega Ojeda, Fernando E ^a   Larsson, Helena ^a   Eliasson, Ann Charlotte ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); GELS; HYDROPHOBICITY; INCLUSIONS; IODINE; MICELLES; MICROSCOPIC EXAMINATION; MOLECULAR WEIGHT; RHEOLOGY; SODIUM COMPOUNDS; SURFACE ACTIVE AGENTS;

AMYLOPECTIN MOLECULES; AMYLOPECTIN POTATO STARCH; GEL FORMATION; RHEOLOGICAL PROPERTIES;

STARCH;

SOLANUM TUBEROSUM;

EID: 13244254066     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.10.011     Document Type: Article

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