Two- and multi-step annealing of cereal starches in relation to gelatinization

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 1097-1104

  Shi, Yong Cheng ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Annealing; Gelatinization; Starch

Indexed keywords

AMORPHOUS PHASE; AMORPHOUS REGIONS; ANNEALING EXPERIMENTS; ANNEALING TEMPERATURES; CEREAL STARCHES; CRYSTALLINE PHASE; CRYSTALLINITIES; DIFFERENTIAL SCANNING CALORIMETERS; DOUBLE HELIX; EXPERIMENTAL APPROACHES; GELATINIZATION; GELATINIZATION TEMPERATURE; HOLDING TEMPERATURES; LOW TEMPERATURES; MULTI-STEP; NON-EQUILIBRIUM PROCESS; STARCH GRANULES; THREE PHASE MODEL; WAXY RICE; WHEAT STARCH; X-RAY CRYSTALLINITY;

AMORPHOUS MATERIALS; ANNEALING; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GRANULATION; STARCH;

GELATION;

HORDEUM; TRITICUM AESTIVUM;

EID: 80051835658     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072449i     Document Type: Conference Paper

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