Effect of dry heating with ionic gums on physicochemical properties of starch

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1421-1425

  Sun, Qingjie ^a   Si, Fumei ^a   Xiong, Liu ^a   Chu, Lijun ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dry heating; Ionic gum; Pasting viscosity; Thermal properties

Indexed keywords

CORN STARCH; DRY HEAT TREATMENT; DRY STATE; DRY-HEATING; FUNCTIONAL PROPERTIES; GEL STRUCTURES; IONIC GUM; PASTE VISCOSITY; PASTING TEMPERATURE; PASTING VISCOSITIES; PEA STARCH; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; SODIUM ALGINATES;

HEAT TREATMENT; HEATING; THERMODYNAMIC PROPERTIES; VISCOSITY;

STARCH;

ALGINIC ACID; CARBOXYMETHYLCELLULOSE; POTATO STARCH; STARCH; XANTHAN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DRY HEATING; HEATING; MAIZE; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

ALGINATES; GLUCURONIC ACID; HEXURONIC ACIDS; HOT TEMPERATURE; MOLECULAR STRUCTURE; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; POLYSACCHARIDES, BACTERIAL; SOLANUM TUBEROSUM; STARCH; VISCOSITY; ZEA MAYS;

PISUM SATIVUM; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84867897755     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.061     Document Type: Article

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