Effect of tea polyphenols on the retrogradation of rice starch

Food Research International

Volumn 42, Issue 2, 2009, Pages 221-225

  Wu, Yue ^a   Chen, Zhengxing ^a   Li, Xiaoxuan ^a   Li, Mei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Differential scanning calorimetry (DSC); Retrogradation; Rice starch (RS); Tea polyphenols (TPLs); X ray diffraction (XRD)

Indexed keywords

CALORIMETERS; CALORIMETRY; DIFFRACTION; ENTHALPY; GELATION; GRAIN (AGRICULTURAL PRODUCT); LASER INTERFEROMETRY; PHENOLS; RAPID SOLIDIFICATION; SCANNING; STARCH; X RAY ANALYSIS; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

DIFFERENTIAL SCANNING CALORIMETRY (DSC); RETROGRADATION; RICE STARCH (RS); TEA POLYPHENOLS (TPLS); X-RAY DIFFRACTION (XRD);

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 59049096629     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.11.001     Document Type: Article

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