Starch-soybean oil composites with high oil: Starch ratios prepared by steam jet cooking

Starch/Staerke

Volumn 61, Issue 10, 2009, Pages 590-600

  Fanta, George F ^a   Felker, Frederick C ^a   Byars, Jeffrey A ^a   Kenar, James A ^a   Shogren, Randal L ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylose lipid complex; Jet cooking; Oleic acid; Soybean oil

Indexed keywords

AMYLOSE-LIPID COMPLEX; AQUEOUS MIXTURES; CENTRIFUGAL FORCES; CORN STARCH; DROPLET SIZE DISTRIBUTIONS; DROPLET SIZES; INCLUSION COMPLEX; JET COOKED; OIL DROPLETS; OIL FRACTIONS; OIL WATER INTERFACES; SOYBEAN OIL; STARCH RATIO; STEAM JET; SUB-MICRON PARTICLES; THIN LAYERS; WAXY CORN STARCH;

ACIDS; AGGLOMERATION; BUOYANCY; CENTRIFUGATION; DISPERSIONS; DROP FORMATION; JETS; OLEIC ACID; PHASE INTERFACES; SIZE DISTRIBUTION;

STARCH;

GLYCINE MAX; ZEA MAYS;

EID: 70350660780     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200900137     Document Type: Article

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