Composition Dependencies of the Rheological Properties of Rice Starch Blends

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 267-274

  Chen, Jih Jou ^a   Lai, Vivian M F ^b   Lii, Cheng Yi ^a,c  

^a INSTITUTE OF CHEMISTRY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; DISPERSIONS; GELATION; SHEAR FLOW; VISCOSITY;

AMYLOSE CONTENT; COMPOSITION DEPENDENCY; GELATINISATION; PROPERTY; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; RICE STARCH; STARCH BLENDS; STARCH CONCENTRATION; STARCH DISPERSIONS;

STARCH;

AMYLOSE; STARCH;

ARTICLE; CHEMICAL MODEL; CONCENTRATION RESPONSE; DISPERSION; DYNAMICS; FLOW KINETICS; FOOD ANALYSIS; FOOD COMPOSITION; GELATINIZATION; HEATING; MEASUREMENT; PARAMETER; PARTICLE SIZE; PROTEIN CONTENT; PROTEIN DEGRADATION; RICE; SHEAR STRESS; TEMPERATURE DEPENDENCE; VISCOELASTICITY; VISCOSITY; WEIGHT; YOUNG MODULUS;

EID: 1542357639     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.267     Document Type: Article

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