Influence of jet-cooking temperature and ionic strength on size and structure of cationic potato amylopectin starch as measured by asymmetrical flow field-flow fractionation multi-angle light scattering

Starch/Staerke

Volumn 58, Issue 2, 2006, Pages 55-65

  Modig, Gustaf ^a   Nilsson, Per Ola ^b   Wahlund, Karl Gustav ^a  

^a LUND UNIVERSITY   (Sweden)

^b Lyckeby Stärkelsen   (Sweden)

Author keywords

Cationic starch; Field flow fractionation; Jet cooking; Molar mass; Multi angle light scattering; Viscosity

Indexed keywords

FLOW OF FLUIDS; FRACTIONATION; IONIC STRENGTH; LIGHT SCATTERING; TEMPERATURE DISTRIBUTION; VISCOSITY;

CATIONIC STARCH; FIELD-FLOW FRACTIONATION; JET-COOKING; MOLAR MASS; MULTI-ANGLE LIGHT SCATTERING;

STARCH;

SOLANUM TUBEROSUM;

EID: 33144463162     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200500430     Document Type: Article

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