Effect of high-pressure homogenization on the structure and thermal properties of maize starch

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 436-444

  Wang, Bao ^a   Li, Dong ^a   Wang, Li jun ^a   Chiu, Yu Lung ^b   Chen, Xiao Dong ^a   Mao, Zhi huai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

DSC; High pressure; Homogenization; Maize starch; Structure

Indexed keywords

CROPS; GELATION; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; SUSPENSIONS (FLUIDS); THERMODYNAMIC PROPERTIES;

HIGH-PRESSURE HOMOGENIZATION; LASER SCATTERING; MAIZE STARCH; STARCH-WATER SUSPENSIONS;

STARCH;

ZEA MAYS;

EID: 40249094393     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.027     Document Type: Article

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