A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels

Journal of Food Engineering

Volumn 88, Issue 2, 2008, Pages 186-192

  Wang, Lan ^a   Yin, Zhihua ^a   Wu, Jia ^a   Sun, Zhida ^a   Xie, Bijun ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chinese water chestnut starch gels; Freeze thawing cycle; Morphology; Resistant starch content; Textural properties; Thermal properties

Indexed keywords

CRYSTALLINE MATERIALS; HONEYCOMB STRUCTURES; MICROSTRUCTURE; MORPHOLOGY; STARCH; THERMODYNAMIC PROPERTIES;

CHINESE WATER CHESTNUT STARCH GELS; FREEZE THAWING CYCLE; RESISTANT STARCH CONTENT; TEXTURAL PROPERTIES;

GELS;

TRAPA;

EID: 42649097231     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.02.005     Document Type: Article

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