Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. the effect of starch concentration, added oil and rate of cooling

Carbohydrate Polymers

Volumn 61, Issue 2, 2005, Pages 222-230

  Fanta, George F ^a   Felker, Frederick C ^a   Shogren, Randal L ^a   Byars, Jeffrey A ^a   Salch, John H ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylose; Fatty acids; Jet cooked; Phospholipids; Spherulite; Starch

Indexed keywords

CRYSTALLINE MATERIALS; FATTY ACIDS; FOOD PROCESSING; JETS; PHOSPHOLIPIDS; VEGETABLE OILS;

AMYLOSE; JET COOKED; MECHANICAL SHEAR; SPHERULITE;

STARCH;

TRITICUM AESTIVUM;

EID: 22544480343     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.05.013     Document Type: Article

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