Influence of pH and temperature on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes

Carbohydrate Polymers

Volumn 88, Issue 1, 2012, Pages 91-95

  Byars, Jeffrey A ^a   Fanta, George F ^a   Kenar, James A ^a   Felker, Frederick C ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylose; Inclusion complex; Rheology; Starch gel; Steam jet cooking; Thermoreversible gel

Indexed keywords

AMYLOSE; AMYLOSE INCLUSION COMPLEXES; AQUEOUS DISPERSIONS; CORN STARCH; ELECTROSTATIC REPULSION; GEL STRENGTHS; INCLUSION COMPLEX; INFLUENCE OF PH; LINEAR VISCOELASTIC; RHEOLOGICAL PROPERTY; SHARP INCREASE; SODIUM PALMITATES; STARCH GEL; STEAM JET; TEMPERATURE RAMP; THERMOREVERSIBLE GELS;

ACETIC ACID; DISPERSIONS; ELASTICITY; GELS; MATERIALS PROPERTIES; RHEOLOGY; SATURATED FATTY ACIDS; SODIUM; STARCH;

PALMITIC ACID;

ZEA MAYS;

EID: 84856013150     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.11.070     Document Type: Article

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