The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1214-1221

  Lu, Zhan Hui ^a,b,c   Donner, Elizabeth ^a   Yada, Rickey Y ^b   Liu, Qiang ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dynamic viscoelasticity; In vitro starch digestibility; Potato starch; Starch gel; Thermal property

Indexed keywords

AMYLOSE CONTENT; DRY STARCH; DYNAMIC VISCOELASTICITY; GEL STRUCTURES; HIGH AMYLOSE; IN-VITRO; NATIVE STARCH; NUTRITIONAL PROPERTIES; ORDERED STRUCTURES; PHOSPHORUS CONTENTS; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; RESISTANT STARCH; SENSITIVE METHOD; SLOWLY DIGESTIBLE STARCH; STARCH GELS; STARCH MOLECULES; SYNERGISTIC EFFECT; TEMPERATURE RAMP; THRESHOLD LEVELS;

NUTRITION; PHOSPHORUS; RHEOLOGY; THERMODYNAMIC PROPERTIES;

STARCH;

AMYLOSE; PHOSPHORUS; POTATO STARCH; STARCH;

ARTICLE; COOKED FOOD; CRYSTALLIZATION; DIGESTION; ENTHALPY; FOOD PROCESSING; GEL; GELATINIZATION; IN VITRO STUDY; INFRARED SPECTROSCOPY; NUTRIENT CONTENT; POTATO; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; VISCOELASTICITY;

SOLANUM TUBEROSUM;

EID: 84859806529     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.029     Document Type: Article

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