Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1712-1719

  Lu, Zhan Hui ^a   Sasaki, Tomoko ^b   Li, Yong Yu ^a   Yoshihashi, Tadashi ^c   Li, Li Te ^a   Kohyama, Kaoru ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Differential scanning calorimetry; Rheology; Rice type; Starch; Textural properties

Indexed keywords

AMYLOPECTINS; CHAINS; CYCLODEXTRINS; GELATION; VISCOELASTICITY;

AMYLOSE CONTENT; DYNAMIC VISCOELASTICITY; GELATINISATION; HIGH AMYLOSE; JAPONICA RICE; ON DYNAMICS; RICE STARCH; RICE TYPE; STARCH GELS; TEXTURAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY;

JAPONICA;

EID: 67349111680     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.01.009     Document Type: Article

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