Structural variation of rice starch in response to temperature during microwave heating before gelatinisation

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1249-1255

  Fan, Daming ^a   Wang, Liyun ^a   Ma, Shenyan ^a   Ma, Wenrui ^a   Liu, Xiaoming ^a   Huang, Jianlian ^b   Zhao, Jianxin ^a   Zhang, Hao ^a   Chen, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Fujian Anjoyfood Share Co Ltd   (China)

Author keywords

Differential scanning calorimetry; Heating rate; Rice starch; Small angle X ray scattering; Subgelatinisation; Thermogravimetry

Indexed keywords

GELATINISATION; HIGH MICROWAVE; OIL BATHS; RICE STARCH; SMALL ANGLE X-RAY SCATTERING; STRUCTURAL CHANGE; STRUCTURAL VARIATIONS; SUBGELATINISATION; TEMPERATURE INCREASE; TEMPERATURE RISING;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HEATING RATE; MICROWAVE HEATING; THERMOGRAVIMETRIC ANALYSIS; X RAY SCATTERING;

STARCH;

STARCH;

ARTICLE; CHEMISTRY; GEL; HEART; MICROWAVE RADIATION; RICE;

GELS; HEART; MICROWAVES; ORYZA SATIVA; STARCH;

EID: 84869884211     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.10.053     Document Type: Article

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