Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends

Carbohydrate Polymers

Volumn 68, Issue 3, 2007, Pages 387-396

  Blaszczak W ^a   Fornal, J ^a   Kiseleva, V I ^b   Yuryev, V P ^b   Sergeev, A I ^c   Sadowska, J ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^c SEMENOV INSTITUTE OF CHEMICAL PHYSICS   (Russian Federation)

Author keywords

DSC; High pressure; Maize starches; Pulse 1H NMR; SEM

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; STARCH;

GEL-LIKE STRUCTURE; GRANULES GELATINIZATION; WAXY MAIZE;

CROPS;

CORN; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; STARCH;

ZEA MAYS;

EID: 33847739345     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.12.023     Document Type: Article

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