Crystallization of high-amylose starch by the addition of plasticizers at low and intermediate concentrations

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Zhang, Yachuan ^a   Han, J H ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antiplasticization; Crystallinity; Edible film; Plasticization; Starch film

Indexed keywords

AMYLOSE; MONOSACCHARIDE; OXYGEN; PLASTICIZER; POLYMER; POLYOL; STARCH; WATER;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; GEL; PEA; PERMEABILITY; TENSILE STRENGTH; X RAY DIFFRACTION;

AMYLOSE; CRYSTALLIZATION; GELS; MONOSACCHARIDES; OXYGEN; PEAS; PERMEABILITY; PLASTICIZERS; POLYMERS; STARCH; TENSILE STRENGTH; WATER; X-RAY DIFFRACTION;

PISUM SATIVUM;

EID: 74249117179     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01404.x     Document Type: Article

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