Properties of aqueous dispersions of amylose-sodium palmitate complexes prepared by steam jet cooking

Carbohydrate Polymers

Volumn 81, Issue 3, 2010, Pages 645-651

  Fanta, George F ^a   Kenar, James A ^a   Byars, Jeffrey A ^a   Felker, Frederick C ^a   Shogren, Randal L ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Amylose; Inclusion complex; Sodium palmitate; Starch; Steam jet cooking

Indexed keywords

AMYLOSE INCLUSION COMPLEXES; AQUEOUS DISPERSIONS; AQUEOUS SOLUTIONS; BULK PROPERTIES; CORN STARCH; DISPERSANTS; GEL FORMATION; GELLING PROPERTIES; INCLUSION COMPLEX; LOW-VISCOSITY LIQUIDS; PALMITIC ACID; RHEOLOGICAL PROPERTY; SODIUM CHLORIDE SOLUTION; SODIUM PALMITATES; STARCH CONCENTRATION; STEAM JET; WATER-BASED LUBRICANTS;

FATTY ACIDS; GELS; RHEOLOGY; SODIUM; SODIUM CHLORIDE; STARCH; STEAM; VISCOMETERS; VISCOSITY;

DISPERSIONS;

ZEA MAYS;

EID: 77953138279     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.03.026     Document Type: Article

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