Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

LWT

Volumn 44, Issue 3, 2011, Pages 779-786

  Simonin, H ^a,b,c   Guyon, C ^a,b,c   Orlowska, M ^d   de Lamballerie, M ^a,b,c   Le Bail, A ^a,b,c  

^a LUNAM UNIVERSITÉ   (France)

^b CNRS   (France)

^c Laboratoire d'Acoustique Environnementale)   (France)

^d GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Gelatinization kinetics; High hydrostatic pressure; High pressure microscopic cell; Rheology; Waxy starch

Indexed keywords

GELATION; GRANULATION; HYDROSTATIC PRESSURE; KINETICS; STARCH;

GEL SWELLING; GELATINISATION; GELATINIZATION KINETIC; GELATINIZED STARCH; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE MICROSCOPIC CELL; OSMOLARITY; STRUCTURE PROPERTY; WAXY STARCHES;

GELS;

ZEA MAYS;

EID: 78650381908     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.07.002     Document Type: Article

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