Waxy maize starch subpopulations with different gelatinization temperatures

Carbohydrate Polymers

Volumn 57, Issue 2, 2004, Pages 177-190

  Ji, Y ^a   Ao, Z ^b   Han, J A ^a   Jane, J L ^b   BeMiller, J N ^a  

^a PURDUE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Hydroxypropylstarch; Starch branch chain length; Starch gelatinization; Starch granule subpopulations; Waxy maize starch

Indexed keywords

BIREFRINGENCE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FRACTIONATION; HEATING; HYDROLYSIS; LEACHING; SUPRAMOLECULAR CHEMISTRY; SUSPENSIONS (FLUIDS);

HYDROXYPROPYLSTARCH; STARCH BRANCH CHAIN LENGTH; STARCH GELATINIZATION; STARCH GRANULE SUBPOPULATION; WAXY MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 4043177560     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.04.017     Document Type: Article

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