Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1189-1194

  Kim, Hyun Na ^a   Sandhu, Kawaljit Singh ^a   Lee, Ju Hun ^a   Lim, Hyesook S ^b   Lim, Seung Taik ^a  

^a Korea University   (South Korea)

^b Korean Society of Food Science and Technology   (South Korea)

Author keywords

Amylodextrin; Dry heating; Fat substitute; Octenyl succinylate; Waxy rice

Indexed keywords

2 OCTEN 1 YLSUCCINIC ACID; DEXTRIN; STARCH; SUCCINIC ACID; UNCLASSIFIED DRUG;

ACIDIFICATION; ARTICLE; CRYSTALLOGRAPHY; DAIRY PRODUCT; FOAMING; FOOD INDUSTRY; FOOD PROCESSING; HEATING; MILK; MOLECULAR WEIGHT; RICE; STORAGE; VISCOSITY; X RAY DIFFRACTION;

OSA;

EID: 70449129738     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.036     Document Type: Article

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