Effect of annealing on the semicrystalline structure of normal and waxy corn starches

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 93-99

  Rocha, Thais S ^a   Felizardo, Suélen Gleice ^a   Jane, Jay lin ^b   Franco, Celia M L ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Amylopectin; Amylose; Hydrothermal treatment; Structure

Indexed keywords

AMYLOPECTINS; CHAINS; CYCLODEXTRINS; ENZYMATIC HYDROLYSIS; GRANULATION; MOLECULES;

AMYLOSE; CRISTALLINITY; EFFECT OF ANNEALING; HYDROTHERMAL TREATMENTS; NATIVE STARCH; NORMAL CORN STARCHES; PROTECTIVE EFFECTS; SEMICRYSTALLINE STRUCTURES; STRUCTURAL REORGANIZATION; WAXY CORN STARCH;

ANNEALING;

ZEA MAYS;

EID: 84858136690     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.003     Document Type: Article

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