SCOPUS 정보 검색 플랫폼

Volumn 21, Issue 1, 2006, Pages 30-36

Rheology and microstructure of custard model systems with cross-linked waxy maize starch

(8) Vélez Ruiz, Jorge a,c Hernando, Isabel b González Tomás, Luis a Pérez Munuera, Isabel b Quiles, Amparo b Tárrega, Amparo a Lluch, Ma Angeles b Costell, Elvira a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

b UNIVERSITAT POLITÈCNICA DE VALÈNCIA (Spain)

c UNIVERSIDAD DE LAS AMÉRICAS PUEBLA (Mexico)

Author keywords

Cryo SEM; Custard dairy desserts; Flow behaviour; Microstructure; Pasting behaviour; Starch; Viscoelasticity

Indexed keywords

COMPOSITION EFFECTS; CROSSLINKING; MICROSTRUCTURE; RHEOLOGY; RHEOMETERS; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOELASTICITY;

CUSTARD DAIRY DESSERTS; FLOW BEHAVIOUR; PASTING BEHAVIOUR;

FLAVORS;

STARCH; SUGAR; WATER;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CROSS LINKING; DISPERSION; FLOW KINETICS; FLOW MEASUREMENT; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; MAIZE; MILK; MODEL; NUTRITIONAL SCIENCE; PHYSICAL PHASE; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS; VISCOELASTICITY;

ZEA MAYS;

EID: 32044461972 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.1698 Document Type: Article

Times cited : (22)

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