Morphologies and thermal properties of hydroxypropylated high-amylose corn starch

Cereal Chemistry

Volumn 87, Issue 2, 2010, Pages 144-149

  Liu, Hongsheng ^a   Li, Ming ^a   Chen, Pei ^a   Yu, Long ^a,b   Chen, Ling ^a   Tong, Zhen ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; MICROSTRUCTURE; STARCH;

AMORPHOUS REGIONS; AMYLOSE-LIPID COMPLEX; CORN STARCH; GELATINISATION; GRANULE SIZE; GRANULE STRUCTURE; HIGH AMYLOSE; HIGH AMYLOSE STARCH; HYDROXYPROPYLATION; INTERNAL MORPHOLOGY;

THERMODYNAMIC PROPERTIES;

ZEA MAYS;

EID: 77950465529     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-2-0144     Document Type: Article

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