Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 923-935

  Singh, Narpinder ^a   Inouchi, Naoyoshi ^b   Nishinari, Katsuyoshi ^a  

^a Osaka Prefecture University   (Japan)

^b FUKUYAMA UNIVERSITY   (Japan)

Author keywords

Amylopectin; Amylose; Maize; Rheology; Starch; Starch function; Thermal; X ray

Indexed keywords

CHAINS; CYCLODEXTRINS; THERMAL CONDUCTIVITY; VISCOELASTICITY; X RAY DIFFRACTION;

AMYLOSE; AMYLOSE CONTENT; AMYLOSE-LIPID COMPLEX; LOW CRYSTALLINITY; MAIZE; MAIZE STARCH; STARCH FUNCTION; THERMAL; WAXY MAIZE; WAXY MAIZE STARCH;

AMYLOPECTINS;

ZEA MAYS;

EID: 33646898464     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.09.009     Document Type: Article

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