Phenomenological viscoelasticity of some rice starch gels

Food Hydrocolloids

Volumn 24, Issue 5, 2010, Pages 512-517

  Sodhi, Navdeep Singh ^a,b   Sasaki, Tomoko ^a   Lu, Zhan Hui ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Composite gel; Continuous Maxwell model; Dynamic viscoelasticity; Relaxation spectra; Rice starch

Indexed keywords

CYCLODEXTRINS; GELS; STARCH;

AMYLOSE CONTENT; COMPOSITE GELS; CONTINUOUS MAXWELL MODEL; DYNAMIC MECHANICAL; DYNAMIC VISCOELASTICITY; MAXWELL-MODEL; PHENOMENOLOGICAL THEORY; RELAXATION SPECTRUM; RICE STARCH; STARCH GELS;

VISCOELASTICITY;

EID: 77549083583     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.12.009     Document Type: Article

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