Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

LWT

Volumn 38, Issue 8, 2005, Pages 885-894

  Heinemann, Cornelia ^a   Zinsli, Martina ^a   Renggli, Andrea ^a   Escher, Felix ^a   Conde Petit, Béatrice ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Amylose; Flavor; Release; Starch; Amylase

Indexed keywords

COMPLEXATION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; FLAVORS; FOOD PRODUCTS; OPTICAL MICROSCOPY; PROTEINS; TITRATION;

AMYLOSE; IODOMETRIC TITRATION; OSCILLATORY MEASUREMENTS; TEXTURE QUALITY;

STARCH;

EID: 20744458434     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.08.016     Document Type: Article

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