Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

Carbohydrate Polymers

Volumn 87, Issue 2, 2012, Pages 1559-1568

  Samutsri, Wisutthana ^a,b   Suphantharika, Manop ^a,b  

^a Mahidol University ^*  (Thailand)

^b Thailand Ministry of Science and Technology   (Thailand)

Author keywords

Gelatinization; Hydrocolloid; Rheology; Rice starch; Salt

Indexed keywords

GELATINIZATION; GELATINIZATION TEMPERATURE; GUAR GUMS; HYDROCOLLOID; IN-LINE; NONIONIC; PASTING TEMPERATURE; RHEOLOGICAL PROPERTY; RICE STARCH; SALT ADDITION; STARCH-BASED; STEADY SHEAR VISCOSITY; STRUCTURE FORMATIONS; TYPE OF SALT;

DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; GELS; SALTS; STARCH; VISCOSITY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 81255171268     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.09.055     Document Type: Article

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