Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 256-262

  Zhu, Fan ^a,b   Wang, Ya Jane ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Naphthol; High amylose maize starch; Rheology; Starch inclusion complex

Indexed keywords

CHEMICALLY MODIFIED; FOOD APPLICATIONS; HIGH-AMYLOSE MAIZE STARCH; INCLUSION COMPLEX; MODIFIED STARCHES; RECRYSTALLIZATION TEMPERATURES; RHEOLOGICAL PROPERTY; SMALL MOLECULES; STARCH INCLUSIONS; WHEAT STARCH; WIDE ANGLE XRAY DIFFRACTION;

ELASTICITY; PHENOLS; RHEOLOGY; X RAY DIFFRACTION;

STARCH;

1 NAPHTHOL; AMYLOSE;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; FEASIBILITY STUDY; FLOW KINETICS; MAIZE; PHYSICAL CHEMISTRY; PRECIPITATION; THERMOSTABILITY; WHEAT; X RAY DIFFRACTION;

AMYLOSE; RHEOLOGY; STARCH; TRITICUM;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84870231314     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.097     Document Type: Article

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