Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials

European Food Research and Technology

Volumn 228, Issue 3, 2009, Pages 449-455

  Lee, Seog Won ^a   Kang, So Young ^b   Han, Sung Hee ^b   Rhee, Chul ^b  

^a Yuhan College   (South Korea)

^b Korea University   (South Korea)

Author keywords

D limonene; Freeze drying; Microstructure; Modified potato starch; Pasting property

Indexed keywords

ABSORPTION; COREMAKING; DATA STORAGE EQUIPMENT; DEWATERING; FLAVORS; LOW TEMPERATURE DRYING; MATERIALS PROPERTIES; MICROSTRUCTURE; MOISTURE; OXIDATION;

CORE MATERIALS; D-LIMONENE; DRYING TECHNIQUES; ENCAPSULATED PRODUCTS; FLAVOR RETENTIONS; FREEZE DRYING; HOMOGENEOUS DISTRIBUTIONS; IRREGULAR ARRANGEMENTS; MALTODEXTRIN; MICROCAPSULE; MODIFIED POTATO STARCH; MODIFIED STARCHES; MOISTURE ABSORPTION RATIOS; OXIDATION STABILITIES; PASTING PROPERTY; PEAK VISCOSITIES; PEROXIDE VALUES; PHYSICO-CHEMICAL PROPERTIES; STARCH CONCENTRATIONS; WALL MATERIALS;

STARCH;

SOLANUM TUBEROSUM;

EID: 58149250167     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0952-5     Document Type: Article

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