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

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1188-1200

  Raphaelides, Stylianos N ^a   Georgiadis, Nikolaos ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

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

Indexed keywords

CHAIN LENGTH; CHAINS; DISPERSIONS; GELATION; PALMITIC ACID; STARCH;

ACID ANIONS; CHAINS LENGTH; FATTY ACID CHAINS; ONLINE MEASURING; PEA STARCH; RHEOLOGICAL BEHAVIOUR; STARCH DISPERSIONS; STARCH GELATINIZATION; STARCH RHEOLOGY; STARCH-FATTY ACID INTERACTION;

VISCOSITY;

PISUM SATIVUM;

EID: 34047261415     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.09.005     Document Type: Article

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