Effect of sucrose on the freeze-thaw stability of rice starch gels: Correlation with microstructure and freezable water

Carbohydrate Polymers

Volumn 74, Issue 3, 2008, Pages 514-518

  Arunyanart, Thunyaboon ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Freeze thaw stability; Microstructure; Rice starch; Sucrose; Syneresis

Indexed keywords

CANNING; COLLOIDS; CONCENTRATION (PROCESS); CONCRETES; FOOD PROCESSING; GELATION; GELS; GRAIN (AGRICULTURAL PRODUCT); MICROSTRUCTURE; STARCH; THAWING;

FREEZE THAWING; FREEZE-THAW CYCLING; FREEZE-THAW STABILITY; FREEZE-THAW TREATMENT; FREEZING AND THAWING; RICE STARCH; SCANNING ELECTRON MICROGRAPHS; STARCH CHAINS; SUCROSE; SUCROSE CONCENTRATION; SURROUNDING MATRICES; SYNERESIS;

SUGAR (SUCROSE);

EID: 49349084971     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.04.002     Document Type: Article

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