Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels

Food Hydrocolloids

Volumn 11, Issue 4, 1997, Pages 471-477

  Parovuori, Petteri ^a   Manelius, Robin ^b   Suortti, Tapani ^a   Bertoft, Eric ^b   Autio, Karin ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b ÅBO AKADEMI UNIVERSITY   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; GEL PERMEATION CHROMATOGRAPHY; GELATION; GELS; LIGHT SCATTERING;

DEBRANCHING; FINE STRUCTURES; GEL FORMATION; GEL-PERMEATION CHROMATOGRAPHY; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; MIXED GEL; RHEOLOGICAL PROPERTY; UNIT CHAIN DISTRIBUTION; WAXY MAIZE;

MOLECULAR WEIGHT;

EID: 21944432812     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80045-8     Document Type: Article

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