Determining the effects of microwave heating on the ordered structures of rice starch by NMR

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1395-1401

  Fan, Daming ^a   Ma, Wenrui ^a   Wang, Liyun ^a   Huang, Jianlian ^b   Zhang, Fengmin ^c   Zhao, Jianxin ^a   Zhang, Hao ^a   Chen, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Fujian Anjoyfood Share Co Ltd   (China)

^c YANGZHOU UNIVERSITY   (China)

Author keywords

Microwave; NMR; Ordered structure; Rice starch

Indexed keywords

AMORPHOUS CONTENT; AMORPHOUS STRUCTURES; CP/MAS NMR; DISORDERED STRUCTURES; DOUBLE HELIX; HEATING METHOD; OIL BATHS; ORDERED STRUCTURES; RAPID-HEATING; RELATIVE CRYSTALLINITY; RICE STARCH; RISING TEMPERATURES; SLOW HEATING; STARCH GRANULES;

AMORPHOUS MATERIALS; HEATING; MICROWAVE HEATING; MICROWAVES; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

STARCH;

STARCH;

ARTICLE; CHEMISTRY; CONFORMATION; HEAT; MICROWAVE RADIATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RICE;

HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MICROWAVES; MOLECULAR CONFORMATION; ORYZA SATIVA; STARCH;

EID: 84869885726     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.09.072     Document Type: Article

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