Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 310-314

  Charoenrein, Sanguansri ^a   Preechathammawong, Nutsuda ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Freezing; Ice crystal; Microstructure; Retrogradation; Rice starch; Syneresis; Undercooling

Indexed keywords

GEL MATRIX; HIGH UNDERCOOLINGS; ICE CRYSTALS; ICE FORMATIONS; MICROSTRUCTURE AND PROPERTIES; RETROGRADATION; RICE STARCH; STARCH RETROGRADATION; STARCH-BASED; SYNERESIS;

CRYSTAL MICROSTRUCTURE; CRYSTALS; FOOD STORAGE; FREEZING; GELS; HARDNESS; STARCH; UNDERCOOLING;

ICE;

EID: 77955921225     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.014     Document Type: Article

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