Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 777-784

  Hirashima, Madoka ^a   Takahashi, Rheo ^a   Nishinari, Katsuyoshi ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Differential scanning calorimetry (DSC) measurement; Maize starch; Sucrose; Viscoelasticity

Indexed keywords

STARCH; SUCROSE;

ARTICLE; CONCENTRATION (PARAMETERS); DIFFERENTIAL SCANNING CALORIMETRY; DISPERSION; FLOW KINETICS; GELATINIZATION; HEATING; MAIZE; MICROSCOPY; OSCILLATION; PASTE; SAMPLING; SHEAR RATE; TEMPERATURE; VISCOELASTICITY; VISCOSITY;

ZEA MAYS;

EID: 14344252162     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.09.009     Document Type: Article

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