Retrogradation characteristics of high hydrostatic pressure processed corn and wheat starch

Journal of Thermal Analysis and Calorimetry

Volumn 98, Issue 1, 2009, Pages 83-89

  King, Alexander ^a,b   Kaletunç, Gönül ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Administration   (United States)

Author keywords

Corn starch; DSC; High pressure processing; Kinetics of crystallization; Retrogradation; Wheat starch

Indexed keywords

CORN STARCH; DSC; HIGH PRESSURE PROCESSING; KINETICS OF CRYSTALLIZATION; RETROGRADATION; WHEAT STARCH;

CRYSTALLIZATION KINETICS; ELASTIC MODULI; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; METALLIC GLASS; STARCH; SUGAR (SUCROSE);

FOOD STORAGE;

EID: 70350769264     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-009-0279-x     Document Type: Article

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