Role of glassy and crystalline transitions in the responses of corn starches to heat and high pressure treatments: Prediction of solute-induced barostabilty from solute-induced thermostability

Carbohydrate Polymers

Volumn 72, Issue 2, 2008, Pages 293-299

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

Barostabilization; Dent and waxy corn starches; Glassy or crystalline transitions; Heat and high pressures treatments; Thermostabilization

Indexed keywords

ANNEALING; CRYSTALLINE MATERIALS; DEXTROSE; GELATION; GLASS TRANSITION; HYDROSTATIC PRESSURE; PLASTICIZERS; THERMODYNAMIC STABILITY;

BAROSTABILIZATION; CRYSTALLINE TRANSITIONS; DENT AND WAXY CORN STARCHES; HIGH PRESSURES TREATMENTS; RETROGRADATION; THERMOSTABILIZATION;

STARCH;

ZEA MAYS;

EID: 38849154189     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.08.013     Document Type: Article

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