Physicochemical and functional characteristics of lentil starch

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1484-1496

  Joshi, M ^a   Aldred, P ^a   McKnight, S ^a   Panozzo, J F ^b   Kasapis, S ^c   Adhikari, R ^d   Adhikari, B ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c RMIT UNIVERSITY   (Australia)

^d CSIRO   (Australia)

Author keywords

Amylose to amylopectin ratio; IR spectra; Lentil starch; Rheological properties; Stress relaxation; Texture profile analysis

Indexed keywords

AMYLOSE CONTENT; AMYLOSE-TO-AMYLOPECTIN RATIO; CRYSTALLINITIES; FREQUENCY DEPENDENT; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; GEL STRENGTHS; HIGH AMYLOSE; HIGH TEMPERATURE; IR SPECTRUM; LOW CRYSTALLINITY; LOWER TEMPERATURES; PASTING TEMPERATURE; PASTING VISCOSITIES; PELEG'S MODEL; PHYSICOCHEMICAL PROPERTY; POTATO STARCH GELS; POTATO STARCHES; RHEOLOGICAL PROPERTY; STARCH GELS; STRESS RELAXATION DATA; TEXTURE PROFILE ANALYSIS;

AMYLOPECTINS; ELASTIC MODULI; ENTHALPY; GELS; STRESS RELAXATION; VISCOSITY;

GELATION;

STARCH;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; LENTIL; MECHANICAL STRESS; PARTICLE SIZE; PHYSICAL CHEMISTRY;

GELS; LENS PLANT; PARTICLE SIZE; PHYSICOCHEMICAL PROCESSES; RHEOLOGY; STARCH; STRESS, MECHANICAL;

LENS CULINARIS; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84870298856     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.10.035     Document Type: Article

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