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International Journal of Biological Macromolecules

Volumn 43, Issue 2, 2008, Pages 94-99

Effect of pH on complex formation between debranched waxy rice starch and fatty acids

(6) Yotsawimonwat, Songwut a Sriroth, Klanarong b Kaewvichit, Sayam a Piyachomkwan, Kaukoon c Jane, Jay Lin d Sirithunyalug, Jakkapan a

a CHIANG MAI UNIVERSITY (Thailand)

b KASETSART UNIVERSITY (Thailand)

c Cassava Starch Technology Research Unit/National Center for Genetic Engineering and Biotechnology (Thailand)

d IOWA STATE UNIVERSITY (United States)

Author keywords

Colorimetry; Complex; Debranched starch; Fatty acids; Iodine

Indexed keywords

CYCLOSPORIN G; FATTY ACID; HYDROCARBON; IODINE; LAURIC ACID; SHORT CHAIN FATTY ACID; STARCH;

ARTICLE; CHEMICAL STRUCTURE; COLOR; COMPLEX FORMATION; DISSOCIATION; HYDROPHOBICITY; IONIZATION; PH; PKA; SOLUBILITY; SPECTRUM; SURFACE CHARGE;

CHROMATOGRAPHY, ION EXCHANGE; COLORIMETRY; FATTY ACIDS; HYDROGEN-ION CONCENTRATION; IODINE; MACROMOLECULAR SUBSTANCES; ORYZA SATIVA; STARCH; WATER;

EID: 48749125090 PISSN: 01418130 EISSN: None Source Type: Journal
DOI: 10.1016/j.ijbiomac.2008.03.006 Document Type: Article

Times cited : (33)

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