메뉴 건너뛰기




Volumn 63, Issue 1, 2011, Pages 11-16

Pasting and rheologic properties of potato starch and maize starch mixtures

Author keywords

Maize starch; Pasting; Potato starch; Rheology; Starch mixtures

Indexed keywords

DIAMETER DISTRIBUTIONS; DYNAMIC VISCOELASTICITY; LASER PARTICLE SIZE ANALYZER; LOSS MODULI; MAIZE STARCH; MEASURING FREQUENCY; NON-ADDITIVE; PASTING; POTATO STARCHES; PSEUDOPLASTICITY; RHEOLOGIC PROPERTY; STARCH GRANULES;

EID: 78651308582     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200900255     Document Type: Article
Times cited : (47)

References (14)
  • 1
    • 78651289307 scopus 로고    scopus 로고
    • Mixtures of pregelatinised maize starch and Î-carrageenan: Compatibility, rheology and gelation
    • Chaudemanche, C., Budtova, T., Mixtures of pregelatinised maize starch and Î-carrageenan: Compatibility, rheology and gelation. Carbohydr. Polym. 2005, 59, 443-458.
    • (2005) Carbohydr. Polym. , vol.59 , pp. 443-458
    • Chaudemanche, C.1    Budtova, T.2
  • 2
    • 56449115656 scopus 로고    scopus 로고
    • Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content
    • Luo, Z., Fu, X., He, X., Luo, F., et al,. Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch/Stärke 2008, 60, 646-653.
    • (2008) Starch/Stärke , vol.60 , pp. 646-653
    • Luo, Z.1    Fu, X.2    He, X.3    Luo, F.4
  • 4
    • 78651301624 scopus 로고
    • US Patent 5324532
    • Stute, R., Kern, H., US Patent 5324532, 1994.
    • (1994)
    • Stute, R.1    Kern, H.2
  • 5
    • 0030808555 scopus 로고    scopus 로고
    • Properties of some starch blends
    • Obanni, M., BeMiller, J. N., Properties of some starch blends. Cereal Chem. 1997, 74, 431-436.
    • (1997) Cereal Chem. , vol.74 , pp. 431-436
    • Obanni, M.1    Bemiller, J.N.2
  • 6
    • 0037284033 scopus 로고    scopus 로고
    • Retrogradation of starch mixtures containning rice starch
    • Yao, Y., Zhang, J., Ding, X., Retrogradation of starch mixtures containning rice starch. J. Food Sci. 2003, 68, 260-265.
    • (2003) J. Food Sci. , vol.68 , pp. 260-265
    • Yao, Y.1    Zhang, J.2    Ding, X.3
  • 7
    • 0035475852 scopus 로고    scopus 로고
    • Gelatinisation and retrogradation behaviour of some starch mixtures
    • Ortega-Ojeda, F. E., Eliasson, A.-C., Gelatinisation and retrogradation behaviour of some starch mixtures. Starch/Stärke 2001, 53, 520-529.
    • (2001) Starch/Stärke , vol.53 , pp. 520-529
    • Ortega-Ojeda, F.E.1    Eliasson, A.-C.2
  • 8
    • 44549084627 scopus 로고    scopus 로고
    • Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends
    • Puncha-arnon, S., Pathipanawat, W., Puttanlek, C., Rungsardthong, V., Uttapap, D., Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends. Food Res. Int. 2008, 41, 552-561.
    • (2008) Food Res. Int. , vol.41 , pp. 552-561
    • Puncha-Arnon, S.1    Pathipanawat, W.2    Puttanlek, C.3    Rungsardthong, V.4    Uttapap, D.5
  • 9
    • 67749098048 scopus 로고    scopus 로고
    • Pasting properties of potato starch and waxy maize starch mixtures
    • Park, E. Y., Kim, H.-N., Kim, J.-Y., Lim, S.-T., Pasting properties of potato starch and waxy maize starch mixtures. Starch/Stärke 2009, 61, 352-357.
    • (2009) Starch/Stärke , vol.61 , pp. 352-357
    • Park, E.Y.1    Kim, H.-N.2    Kim, J.-Y.3    Lim, S.-T.4
  • 10
    • 46549104782 scopus 로고
    • The roles of amylose and amylopectin in the gelation and retrogradation of starch
    • Miles, M. J., Morris, V. J., Orford, P. D., Ring, S. G., The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 1985, 135, 271-281.
    • (1985) Carbohydr. Res. , vol.135 , pp. 271-281
    • Miles, M.J.1    Morris, V.J.2    Orford, P.D.3    Ring, S.G.4
  • 11
    • 0002591153 scopus 로고
    • Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch
    • Jane, J.-L., Chen, J.-F., Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 1992, 76, 629-637.
    • (1992) Cereal Chem. , vol.76 , pp. 629-637
    • Jane, J.-L.1    Chen, J.-F.2
  • 12
    • 0002281292 scopus 로고
    • Structural and mechanical properties of biopolymer gels
    • Clark, A. H., Ross-Murphy, S. B., Structural and mechanical properties of biopolymer gels. Adv. Polym Sci. 1987, 83, 57-192.
    • (1987) Adv. Polym Sci. , vol.83 , pp. 57-192
    • Clark, A.H.1    Ross-Murphy, S.B.2
  • 13
    • 35548949435 scopus 로고    scopus 로고
    • Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
    • Achayuthakan, P., Suphantharika, M., Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr. Polym. 2008, 71, 9-17.
    • (2008) Carbohydr. Polym. , vol.71 , pp. 9-17
    • Achayuthakan, P.1    Suphantharika, M.2
  • 14
    • 0344267678 scopus 로고    scopus 로고
    • Rheological behavior of sago (Metroxylon sagu) starch paste
    • Nurul, L. M., Azemi, B. M. N. M., Manan, D. M. A., Rheological behavior of sago (Metroxylon sagu) starch paste. Food Chem. 1999, 64, 501-505.
    • (1999) Food Chem. , vol.64 , pp. 501-505
    • Nurul, L.M.1    Azemi, B.M.N.M.2    Manan, D.M.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.