Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 76-82

  Yang, Natasha ^a   Liu, Yingting ^a   Ashton, John ^a   Gorczyca, Elisabeth ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

In vitro starch digestion; Native wheat starch; Phase separation; Whey protein isolate

Indexed keywords

BIOCHEMICAL COMPONENTS; COMPRESSION TESTS; CONTINUOUS PHASE; DEFORMATION DYNAMICS; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); IN-VITRO; MODEL SYSTEM; MODULATED TEMPERATURE DIFFERENTIAL SCANNING CALORIMETRY; MULTI-DISCIPLINARY APPROACH; NETWORK FORMATION; NETWORK MORPHOLOGY; PHASE TOPOLOGY; POLYMERIC CONSTITUENTS; WHEAT STARCH; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

BINARY MIXTURES; COMPRESSION TESTING; ENZYMATIC HYDROLYSIS; GELATION; PHASE SEPARATION; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

STARCH;

AMYLASE; PROTEIN; STARCH; UNCLASSIFIED DRUG; WHEAT STARCH; WHEY PROTEIN ISOLATE;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPY; FLOW KINETICS; GELATION; HARDNESS; HEATING; HYDROLYSIS; IN VITRO STUDY; MODULATED TEMPERATURE DIFFERENTIAL SCANNING CALORIMETRY; PHASE SEPARATION; SCANNING ELECTRON MICROSCOPY; SMALL DEFORMATION DYNAMIC OSCILLATION IN SHEAR; TEMPERATURE SENSITIVITY; WHEAT; WHEY;

HOT TEMPERATURE; HYDROLYSIS; MILK PROTEINS; PHASE TRANSITION; RHEOLOGY; STARCH; TRITICUM;

TRITICUM AESTIVUM;

EID: 84870421603     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.004     Document Type: Article

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