In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose-lipid complexes

Carbohydrate Polymers

Volumn 84, Issue 3, 2011, Pages 1141-1150

  Putseys, J A ^a   Gommes, C J ^b,c   Van Puyvelde, P ^c   Delcour, J A ^a   Goderis, B ^c  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Gelation; Rheology; Small angle X ray scattering; Starch

Indexed keywords

AGGREGATE SIZE; AMYLOSE-LIPID COMPLEX; CROSSLINKS; DOUBLE HELIX; EXPERIMENTAL EVIDENCE; FRACTAL OBJECTS; FRACTAL-LIKE; GEL FORMATION; GELATION PROCESS; IN-SITU; NANO-OBJECTS; RHEOMETRY; SHEAR FORCE; SMALL ANGLE X-RAY SCATTERING; SMALL SCALE; STARCH GELS; STARCH SUSPENSION; STORAGE MODULI;

COAGULATION; ELASTICITY; FRACTALS; GELATION; GELS; PHASE SEPARATION; RHEOLOGY; STARCH; STIFFNESS; SUSPENSIONS (FLUIDS); VISCOSITY; X RAY SCATTERING; X RAYS;

SCATTERING;

EID: 79951678396     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.01.003     Document Type: Article

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