Structural, thermal and viscoelastic properties of potato starches

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 979-988

  Singh, Narpinder ^a   Isono, Naoto ^c   Srichuwong, Sathaporn ^c   Noda, Takahiro ^d   Nishinari, Katsuyoshi ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b Osaka Prefecture University   (Japan)

^c MIE UNIVERSITY   (Japan)

^d NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Amylopectin structure; Pasting properties; Potato starch; Rheology; Thermal

Indexed keywords

AMYLOPECTINS; CAPILLARY ELECTROPHORESIS; CHAINS; COOLING; CORRELATION METHODS; CYCLODEXTRINS; GELATION; VISCOELASTICITY;

AMYLOPECTIN STRUCTURE; INDIAN POTATO; PASTE VISCOSITY; PASTING PROPERTY; PASTING TEMPERATURE; POTATO CULTIVARS; POTATO STARCHES; TEMPERATURE (HOT); THERMAL; VISCOELASTIC PROPERTIES;

VISCOSITY;

OROGENIA; SOLANUM TUBEROSUM;

EID: 40749140652     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.05.010     Document Type: Article

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