Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 255-261

  Zhang, Xiaoyu ^a,b   Tong, Qunyi ^a   Zhu, Wenxue ^b   Ren, Fei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Activation energy; Non isothermal kinetics; Reaction order; Viscoelasticity; Viscosity

Indexed keywords

CONSISTENCY COEFFICIENT; GELATINIZATION TEMPERATURE; KINETICS ANALYSIS; LOSS TANGENT; NON-ISOTHERMAL KINETIC; REACTION ORDERS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SETBACK VISCOSITY; STARCH GELATINIZATION; SUGAR CONCENTRATION; SUGAR CONTENT; TAPIOCA STARCH;

ACTIVATION ENERGY; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; GLUCOSE; RATE CONSTANTS; REACTION KINETICS; RHEOLOGY; STARCH; SUGAR (SUCROSE); VISCOELASTICITY; VISCOSITY;

KINETICS;

MANIHOT ESCULENTA;

EID: 84868155873     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.002     Document Type: Article

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