The effect of freeze-thaw cycles on microstructure and physicochemical properties of four starch gels

Food Hydrocolloids

Volumn 31, Issue 1, 2013, Pages 61-67

  Wang, Lan ^a,b   Xie, Bijun ^b   Xiong, Guangquan ^a   Wu, Wenjing ^a   Wang, Jun ^a   Qiao, Yu ^a   Liao, Li ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Freeze thaw cycle; Microstructure; Molecular structure; Non conventional starches; Textural properties; Thermal properties

Indexed keywords

CHAINS; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; FRUITS; GELS; LAMELLAR STRUCTURES; MOLECULAR STRUCTURE; STRUCTURAL PROPERTIES; THAWING;

CHINESE WATER CHESTNUTS; DEGREES OF POLYMERIZATIONS; FREEZE-THAW CYCLES; MICROSTRUCTURES PROPERTIES; NATIVE STARCH; NON-CONVENTIONAL STARCH; PHYSICOCHEMICAL PROPERTY; STARCH GELS; TEXTURAL PROPERTIES; THERMAL;

STARCH;

GINKGO (GENUS); SOLANUM TUBEROSUM; TRAPA;

EID: 84867902332     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.004     Document Type: Article

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