Development of nanostructure in resistant starch type III during thermal treatments and cycling

Macromolecular Bioscience

Volumn 8, Issue 2, 2008, Pages 163-170

  Zabar, Shiran ^a   Shimoni, Eyal ^a   Bianco Peled, Havazelet ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Modified lamellar model; Resistant starch type III; Small angle x ray scattering (SAXS); Starch; Structure

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); NANOSTRUCTURES; PHOTODEGRADATION; POLYMORPHISM; STARCH; THERMAL SPRAYING; X RAY SCATTERING;

AMYLOSE CORN STARCHES; CORN STARCHES; DEGREE OF ORDERS; ENZYMATIC DEGRADATIONS; HIGH-TEMPERATURE; LONG-RANGE; LOW TEMPERATURES; MODIFIED LAMELLAR MODEL; POLYMORPH TYPES; RECRYSTALLIZATION TEMPERATURES; RESISTANT STARCH TYPE III; RESISTANT STARCHES; RETROGRADATION TEMPERATURES; SMALL-ANGLE X-RAY SCATTERING (SAXS); STRUCTURE; THERMAL TREATMENTS; WHEAT STARCHES;

LAMELLAR STRUCTURES;

AMYLOSE; NANOMATERIAL; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; ENZYMATIC DEGRADATION; HEAT TREATMENT; HIGH TEMPERATURE; HYDROLYSIS; LOW TEMPERATURE; PERIODICITY; WHEAT; X RAY DIFFRACTION; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; MAIZE; METHODOLOGY; SMALL ANGLE SCATTERING;

TRITICUM AESTIVUM; ZEA MAYS;

CRYSTALLIZATION; FOOD TECHNOLOGY; HEAT; NANOSTRUCTURES; SCATTERING, SMALL ANGLE; STARCH; TRITICUM; X-RAY DIFFRACTION; ZEA MAYS;

EID: 41249088118     PISSN: 16165187     EISSN: 16165195     Source Type: Journal    
DOI: 10.1002/mabi.200700183     Document Type: Article

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