Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Journal of Food Engineering

Volumn 103, Issue 2, 2011, Pages 156-164

  Ozturk, Serpil ^a   Koksel, Hamit ^b   Ng, Perry K W ^c  

^a SAKARYA UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c Michigan State University   (United States)

Author keywords

Acid hydrolysis; Amylotype corn starch; Cold viscosity; Emulsion properties; Functional properties; Resistant starch

Indexed keywords

ACID HYDROLYSIS; COLD VISCOSITY; CORN STARCH; EMULSION PROPERTIES; FUNCTIONAL PROPERTIES; RESISTANT STARCH;

ACIDS; EMULSIFICATION; EMULSIONS; HYDROLYSIS; OVENS; SOLUBILITY; STOVES; VISCOSITY;

STARCH;

ZEA MAYS;

EID: 78649479614     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.011     Document Type: Article

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