Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization

Journal of Applied Polymer Science

Volumn 120, Issue 6, 2011, Pages 3410-3420

  Morán, Juan I ^a   Cyras, Viviana P ^a   Giudicessi, Silvana L ^b   Erra Balsells, Rosa ^b   Vázquez, Analía ^b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

biopolymers; modification; rheology

Indexed keywords

ACETYLATED STARCH; AMYLOSE CONTENT; CRYSTALLINITIES; MODIFICATION; NATIVE STARCH; PASTING BEHAVIOR; POTATO STARCHES; PSEUDOPLASTIC; RHEOLOGICAL PROPERTY; SWELLING BEHAVIOR; THERMAL PROPERTIES;

BIOMOLECULES; BIOPOLYMERS; CHEMICAL MODIFICATION; ELASTICITY; GELATION; GLYCEROL; RHEOLOGY; THERMODYNAMIC PROPERTIES; VISCOSITY;

STARCH;

EID: 79952528985     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.33347     Document Type: Article

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