Effects of different components in skim milk on high-pressure-induced gelatinisation of waxy rice starch and normal rice starch

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 1-8

  Oh, H E ^a   Anema, S G ^b   Pinder, D N ^c   Wong, M ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Gelatinisation; High pressure; Lactose; Minerals; Pasting; Proteins; Skim milk; Starch

Indexed keywords

CASEIN; LACTOSE; STARCH;

ARTICLE; DAIRY PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; GELATINIZATION; MICROSCOPY; MILK; PRESSURE; RICE; TEMPERATURE; VISCOSITY; WHEY;

EID: 53149146665     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.107     Document Type: Article

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