Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios

Carbohydrate Research

Volumn 344, Issue 3, 2009, Pages 350-354

  Liu, Hongsheng ^a,b,c   Yu, Long ^a,c   Simon, George ^b   Zhang, Xiaoqing ^c   Dean, Katherine ^c   Chen, Ling ^a  

^a ERCPSP   (China)

^b MONASH UNIVERSITY   (Australia)

^c CSIRO   (Australia)

Author keywords

Amylose; Annealing; NMR; Pressure; Starch; XRD

Indexed keywords

AMYLOSE; CHAIN RELAXATIONS; CRYSTAL FORMS; CRYSTALLINITY; DOUBLE HELICES; HIGH AMYLOSE; MODEL MATERIALS; NMR; NMR MEASUREMENTS; NMR SPECTROSCOPIES; PRESSURE; PRESSURE TREATMENTS; RELATIVE CRYSTALLINITY; STARCH GELATINIZATIONS; WORK FOCUS; X-RAY DIFFRACTIONS; XRD;

ANNEALING; CRYSTAL STRUCTURE; GELATION; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; X RAY ANALYSIS; X RAY DIFFRACTION ANALYSIS;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; ENTHALPY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRIORITY JOURNAL; X RAY DIFFRACTION;

AMYLOPECTIN; AMYLOSE; HARDNESS TESTS; MAGNETIC RESONANCE SPECTROSCOPY; MICROCHEMISTRY; STARCH; TEMPERATURE; THERMODYNAMICS; X-RAY DIFFRACTION;

ZEA MAYS;

EID: 60049088245     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2008.11.014     Document Type: Article

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