A novel thermoreversible gelling product made by enzymatic modification of starch

Starch/Staerke

Volumn 57, Issue 10, 2005, Pages 465-472

  Van Der Maarel, Marc J E C ^a   Capron, Isabelle ^a,d   Euverink, Gerrit Jan W ^a,c   Bos, Herman Th ^a   Kaper, Thijs ^b   Binnema, Doede J ^a   Steeneken, Peter A M ^a  

^a TNO   (Netherlands)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

^c EUROPEAN CENTRE OF EXCELLENCE FOR SUSTAINABLE WATER TECHNOLOGY   (Netherlands)

^d INRA   (France)

Author keywords

Enzymatic modification; Gelatin; Potato starch; Rheology; Thermostable amylomaltase

Indexed keywords

BACTERIA; ENZYMES; ESCHERICHIA COLI; RHEOLOGY; STARCH;

ENZYMATIC MODIFICATION; POTATO STARCH; THERMOSTABLE AMYLOMALTASE;

GELATION;

ANIMALIA; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SOLANUM TUBEROSUM; THERMUS THERMOPHILUS;

EID: 27644490738     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200500409     Document Type: Article

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