Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating

Carbohydrate Polymers

Volumn 65, Issue 1, 2006, Pages 81-92

  Raphaelides, Stylianos N ^a   Georgiadis, Nikolaos ^a  

^a Food Process Engineering Laboratory   (Greece)

Author keywords

Maize starch; Starch gelatinization; Starch rheology; Starch fatty acid interactions

Indexed keywords

CROPS; HEATING; RHEOLOGY; STARCH;

GRANULE SWELLING; MAIZE STARCH; MAIZE STARCH DISPERSIONS; PASTING TEMPERATURE; STARCH GELATINIZATION; STARCH RHEOLOGY; STARCH-FATTY ACID INTERACTIONS;

FATTY ACIDS;

CORN; FATTY ACIDS; HEATING; RHEOLOGY; STARCH;

ZEA MAYS;

EID: 33745713250     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.12.028     Document Type: Article

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