Impact of microwave heating on the physico-chemical properties of a starch-water model system

Carbohydrate Polymers

Volumn 67, Issue 4, 2007, Pages 596-604

  Palav, T ^a   Seetharaman, K ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Amylopectin recrystallization; Conduction heating; Gel texture; Granule swelling; Microwave energy; Starch gels

Indexed keywords

GELS; HEAT TRANSFER; MASS TRANSFER; MICROWAVE HEATING; PHYSICAL CHEMISTRY; WATER;

AMYLOPECTIN RECRYSTALLIZATION; CONDUCTION HEATING; GEL TEXTURE; GRANULE SWELLING; MICROWAVE ENERGY; STARCH GELS;

STARCH;

TRITICUM AESTIVUM;

EID: 33846213663     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.07.006     Document Type: Article

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