Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

Journal of Food Engineering

Volumn 103, Issue 4, 2011, Pages 388-393

  Li, Wenhao ^a   Zhang, Fusheng ^a   Liu, Peilin ^a   Bai, Yunfei ^a   Gao, Lin ^a   Shen, Qun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Crystalline; DSC; Physical modification; RVA; Starch

Indexed keywords

BREAKDOWN VISCOSITY; CRYSTALLINE; DIFFERENTIAL SCANNING CALORIMETER ANALYSIS; DSC; GELATINIZATION TEMPERATURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TREATMENTS; INCREASE IN PRESSURE; LIGHT TRANSMITTANCE; MORPHOLOGICAL PROPERTIES; MUNGBEANS; PASTING TEMPERATURE; PEAK VISCOSITIES; PHYSICAL MODIFICATIONS; PHYSICOCHEMICAL PROPERTY; RVA; SEM ANALYSIS; STARCH GRANULES; SURFACE APPEARANCE; SWELLING POWER; VIGNA RADIATA; WATER SUSPENSIONS; X-RAY PATTERNS;

CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; STARCH; VISCOSITY;

PRESSURE EFFECTS;

VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

EID: 78651253968     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.008     Document Type: Article

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