Effects of cross-linking on the rheological and thermal properties of sweet potato starch

Starch/Staerke

Volumn 62, Issue 11, 2010, Pages 577-583

  Kim, Bea Young ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Cross linking; Rheological property; Sweet potato starch; Thermal property

Indexed keywords

APPARENT VISCOSITY; COMPLEX VISCOSITY; CONSISTENCY INDEX; CROSS LINKING AGENTS; DRY WEIGHT; ELASTIC PROPERTIES; GELATINIZATION TEMPERATURE; LOSS MODULI; NATIVE STARCH; OXYCHLORIDES; RHEOLOGICAL PROPERTY; RHEOMETRY; STORAGE MODULI; SWEETPOTATO STARCH; SWELLING POWER; THERMAL PROPERTIES;

CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYBRID MATERIALS; PHOSPHORUS; RHEOLOGY; THERMODYNAMIC PROPERTIES; VISCOSITY; YIELD STRESS;

STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 78649254902     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000035     Document Type: Article

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