Effect of phenolic compounds on the pasting and textural properties of wheat starch

Starch/Staerke

Volumn 60, Issue 11, 2008, Pages 609-616

  Zhu, Fan ^a   Cai, Yi Zhong ^a   Sun, Mei ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Pasting; Phenolic compounds; Texture; Wheat starch

Indexed keywords

ACIDS; COLLOIDS; GELATION; GRAIN (AGRICULTURAL PRODUCT); ORGANIC ACIDS; ORGANIC COMPOUNDS; STARCH;

CHLOROGENIC ACIDS; CINNAMIC ACIDS; FLAVONOIDS; FUNCTIONAL PROPERTIES; HYDROXYBENZOIC ACIDS; PASTING; PEAK TIMES; PEAK VISCOSITIES; PH CHANGES; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHYTOCHEMICALS; STAPLE FOODS; STARCH GELS; STARCH SUSPENSIONS; STRUCTURAL DIVERSITIES; TEXTURAL PROPERTIES; WHEAT STARCH; WHEAT STARCHES;

PHENOLS;

TRITICUM AESTIVUM;

EID: 56449092621     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800024     Document Type: Article

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