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Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 863-867

Capillary rheometry of corn endosperm: Glass transition, flow properties, and melting of starch

(1) Hoseney, R C a

a KANSAS STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DROPS; GLASS; GLASS TRANSITION; MELTING; MOISTURE; PRESSURE DROP; RHEOMETERS; THERMOANALYSIS;

CAPILLARY RHEOMETER; CAPILLARY RHEOMETRY; CORN ENDOSPERM; FLOW PROPERTIES; GLASS TRANSITION TEMPERATURE TG; HIGHEST TEMPERATURE; MOISTURE LOSS; PRESSURE AND TEMPERATURE; PRESSURE CONDITIONS;

STARCH;

ARTICLE; CORN; CRYSTAL; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; MELTING POINT; MOISTURE; PHYSICAL CHEMISTRY; PRESSURE MEASUREMENT; THERMAL ANALYSIS;

ZEA MAYS;

EID: 20644467455 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/cchem.1998.75.6.863 Document Type: Article

Times cited : (9)

References (7)

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- Baianu, I.C.¹

2
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- Thermomechanical glass transition of extruded cereal melts
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3
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- CRC Press: Boca Raton, FL
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- (1993) An Introduction to Polymer Rheology and Processing
- Cheremisinoff, N.P.¹

4
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- The effect of sugars on the extrusion of maize grits: I. the role of the glass transition in determining product density and shape
- Fan, J., Mitchell, J. R., and Blanchard, J. M. V. 1996a. The effect of sugars on the extrusion of maize grits: I. The role of the glass transition in determining product density and shape. Int. J. Food Sci. Technol. 31:55-65.
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5
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- The effect of sugars on the extrusion of maize grits: II. Starch conversion
- Fan, J., Mitchell, J. R., and Blanchard, J. M. V. 1996b. The effect of sugars on the extrusion of maize grits: II. Starch conversion. Int. J. Food Sci. Technol. 31:67-76.
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- Fan, J.¹ Mitchell, J.R.² Blanchard, J.M.V.³

6
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- Characterization of starch from bread aged at different temperatures
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7
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- Factors affecting expansion of corn meals with poor and good expansion properties
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