Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 52-63

  Schirmer, M ^a   Hochstotter A ^a   Jekle, M ^a   Arendt, E ^b   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Confocal laser scanning microscopy (CLSM); Fluorescent staining; Image processing; Rapid visco analysis (RVA); Starch gelatinization

Indexed keywords

ATMOSPHERIC PRESSURE; CONFOCAL MICROSCOPY; CYCLODEXTRINS; FOOD PRODUCTS; GELATION; GRANULATION; SCANNING ELECTRON MICROSCOPY; SURFACE ANALYSIS; VISCOSITY;

AMYLOSE CONTENT; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; FLUORESCENT STAINING; IMAGES PROCESSING; MORPHOLOGICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; RAPID-VISCO-ANALYSE; STARCH GELATINIZATION;

STARCH;

HORDEUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84871810840     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.032     Document Type: Article

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