Effects of L-Cysteine on some characteristics of wheat starch

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 795-800

  Majzoobi, Mahsa ^a   Farahnaky, Asgar ^a   Jamalian, Jalal ^a   Radi, Mohsen ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

L Cysteine; Molecular degradation; Physicochemical properties; Reducing agent; Wheat starch

Indexed keywords

BEFORE AND AFTER; DEGREE OF CRYSTALLINITY; INTRINSIC VISCOSITY; L-CYSTEINE; MOLECULAR DEGRADATION; PHYSICOCHEMICAL PROPERTIES; STARCH MOLECULES; THERMAL PROPERTIES; WHEAT STARCH; X-RAY PATTERNS;

DEGRADATION; GELATION; STARCH; THERMODYNAMIC PROPERTIES; VISCOMETERS; VISCOSITY;

AMINO ACIDS;

CYSTEINE; STARCH;

ARTICLE; COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; GELATINIZATION; HEATING; MOISTURE; SCANNING ELECTRON MICROSCOPY; WHEAT; X RAY DIFFRACTION;

TRITICUM AESTIVUM;

EID: 77956620189     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.098     Document Type: Article

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