Relationship between enthalpy relaxation and water sorption of ball-milled potato starch

Journal of Food Engineering

Volumn 104, Issue 1, 2011, Pages 43-48

  Anzai, Mayumi ^a   Hagiwara, Tomoaki ^a   Watanabe, Manabu ^a   Komiyama, Jiro ^a   Suzuki, Toru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ball milling; Differential scanning calorimeter; Dual mode sorption; Enthalpy relaxation; Potato starch; Water sorption

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETERS; DUAL-MODE SORPTION; ENTHALPY RELAXATION; POTATO STARCHES; WATER SORPTION;

ADSORPTION ISOTHERMS; CALORIMETERS; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; MILLING (MACHINING); MILLING MACHINES; SCANNING; SORPTION; SPHERES; STARCH; WATER VAPOR;

BALL MILLING;

SOLANUM TUBEROSUM;

EID: 78751648912     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.025     Document Type: Article

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