Phase transitions of pea starch over a wide range of water content

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 25, 2012, Pages 6439-6446

  Wang, Shujun ^a   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

dissolution; pea; Pisum sativum; starch; swelling power; thermal transition

Indexed keywords

ENTHALPY CHANGE; PARTIAL DISSOLUTION; PEA; PEA STARCH; PISUM SATIVUM; SEM IMAGE; STARCH GRANULES; STARCH POLYMERS; SWELLING POWER; THERMAL TRANSITIONS;

DIFFERENTIAL SCANNING CALORIMETRY; DISSOLUTION; GRANULATION; LEACHING; PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY; SWELLING;

STARCH;

STARCH; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; PEA; PHASE TRANSITION; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

CALORIMETRY, DIFFERENTIAL SCANNING; MICROSCOPY, ELECTRON, SCANNING; PEAS; PHASE TRANSITION; STARCH; WATER;

PISUM SATIVUM;

EID: 84862839679     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3011992     Document Type: Article

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