Physicochemical and structural characteristics of cross-linked banana starch using three cross-linking reagents

Starch/Staerke

Volumn 62, Issue 10, 2010, Pages 530-537

  Rodríguez Marín, María L ^a   Núñez Santiago, Carmen ^a   Wang, Ya Jane ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Banana starch; Cross linked starch; Physicochemical characteristics; Structure

Indexed keywords

ALKALINE CONDITIONS; BANANA STARCH; CHEMICAL GROUP; CONTINUOUS PHASE; CROSS-LINKED STARCH; CROSS-LINKING REAGENTS; EPICHLOROHYDRIN; FLOW CURVES; NON-NEWTONIAN; PEAK TEMPERATURES; PHOSPHORYL CHLORIDE; PHYSICOCHEMICAL CHARACTERISTICS; REACTION CONDITIONS; RHEOLOGICAL ANALYSIS; SHEAR THINNING; SODIUM TRIMETAPHOSPHATES; STARCH CHAIN; STARCH DISPERSIONS; STARCH GRANULES; STARCH MOLECULES; STRUCTURAL CHARACTERISTICS; STRUCTURAL STUDIES; STRUCTURE;

CHLORINE COMPOUNDS; CROSSLINKING; FRUITS; GRANULATION; NON NEWTONIAN FLOW; SODIUM;

STARCH;

EID: 78649273562     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000025     Document Type: Article

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