Molecular and morphological aspects of annealing-induced stabilization of starch crystallites

Biomacromolecules

Volumn 13, Issue 5, 2012, Pages 1361-1370

  Gomand, Sara V ^a   Lamberts, Lieve ^b   Gommes, Cedric J ^c   Visser, Richard G F ^d   Delcour, Jan A ^a   Goderis, Bart ^e  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b SA Citrique Belge NV   (Belgium)

^c UNIVERSITY OF LIÈGE   (Belgium)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS SUSPENSIONS; COCRYSTALLIZATION; CRYSTAL SURFACES; CRYSTAL THICKENING; DATA INTERPRETATION; ENERGY REDUCTION; GAIN STABILITY; INTERNAL STRUCTURE; MICROMETER LENGTHS; MORPHOLOGICAL ASPECTS; NANOMORPHOLOGIES; SMALL ANGLE X-RAY SCATTERING; SPHERULITIC MORPHOLOGY;

ANNEALING; CRYSTAL STRUCTURE; DATA PROCESSING; GELATION; INTERFACIAL ENERGY; SUSPENSIONS (FLUIDS);

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH; WATER;

ARTICLE; CHEMICAL PROCEDURES; CHEMICAL STRUCTURE; CRYSTAL STRUCTURE; CRYSTALLIZATION; ENERGY YIELD; GELATINIZATION; HIGH TEMPERATURE; MELTING POINT; MOLECULAR STABILITY; PRIORITY JOURNAL; REDUCTION; STARCH CRYSTAL ANNEALING; SURFACE PROPERTY; SUSPENSION; X RAY CRYSTALLOGRAPHY;

AMYLOPECTIN; AMYLOSE; CRYSTALLIZATION; SOLANUM TUBEROSUM; STARCH; TEMPERATURE;

SOLANUM TUBEROSUM;

EID: 84861124190     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/bm3000748     Document Type: Article

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