The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 406-414

  Zhong, Fang ^a   Li, Yue ^a   Ibanz, Ana Marie ^b   Oh, Moon Hun ^c   McKenzie, Kent S ^d   Shoemaker, Charles ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Chung Cheong University   (South Korea)

^d California Cooperative Rice Research Foundation   (United States)

Author keywords

Pasting; Rheology; Rice Starch; Starch isolation

Indexed keywords

ELASTIC MODULI; GELATION; SHEAR THINNING; SODIUM DODECYL SULFATE; SODIUM HYDROXIDE; STARCH; SULFUR COMPOUNDS; YIELD STRESS;

LOW-SHEAR VISCOSITY; PASTING; PASTING PROPERTY; RHEOLOGICAL PROPERTY; RICE STARCH; ROTATIONAL RHEOMETER; SODIUM DODECYL SULPHATE; STARCH ISOLATION; STARCH PASTES; WAXY STARCHES;

RHEOLOGY;

EID: 51049104278     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.003     Document Type: Article

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