Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 23, 2005, Pages 9056-9063

  Tsutsui, Kazumi ^a   Katsuta, Keiko ^a   Matoba, Teruyoshi ^a   Takemasa, Makoto ^b   Nishinari, Katsuyoshi ^b  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Annealing; Differential scanning calorimetry (DSC); Dynamic viscoelasticity; Gelatinization; Leached out amylose; Rheological behavior; Rice starch

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CHEMISTRY; ELASTICITY; FLOW KINETICS; GEL; HEAT; RICE; TEMPERATURE; THERMODYNAMICS; VISCOSITY;

AMYLOSE; ELASTICITY; GELS; HEAT; ORYZA SATIVA; RHEOLOGY; STARCH; TEMPERATURE; THERMODYNAMICS; VISCOSITY;

EID: 28444468894     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051001j     Document Type: Article

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