Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 968-975

  Chung, Hyun Jung ^a,d   Liu, Qiang ^a   Lee, Laurence ^b   Wei, Dongzhi ^c  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Heilongjiang Beidahuang Potato Industrial Co Ltd   (China)

^c EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d Kyoungil University   (South Korea)

Author keywords

Amylopectin chain length distribution; Amylose content; Crystalline structure; In vitro digestibility; Rice starch

Indexed keywords

AMYLOPECTINS; CHAIN LENGTH; CHAINS; CRYSTALLINE MATERIALS; CYCLODEXTRINS; ENTHALPY; GELATION; VISCOSITY;

AMYLOPECTIN CHAIN LENGTH DISTRIBUTION; AMYLOSE CONTENT; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE STRUCTURE; GELATINIZATION TEMPERATURE; IN VITRO DIGESTIBILITY; IN-VITRO; RICE STARCH; TEMPERATURE RANGE; VITRO DIGESTIBILITIES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 79952535909     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.011     Document Type: Article

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