Effect of amylopectin on the rheological properties of aqueous dispersions of starch-sodium palmitate complexes

Carbohydrate Polymers

Volumn 95, Issue 1, 2013, Pages 171-176

  Byars, Jeffrey A ^a   Fanta, George F ^a   Kenar, James A ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylopectin; Amylose; Inclusion complex; Rheology; Starch gel; Steam jet cooking

Indexed keywords

AMYLOSE; AQUEOUS DISPERSIONS; INCLUSION COMPLEX; LINEAR VISCOELASTIC; RHEOLOGICAL PROPERTY; SODIUM PALMITATES; STARCH GELS; STEAM JET COOKING;

COMPLEX NETWORKS; DISPERSIONS; GELS; RHEOLOGY;

AMYLOPECTINS;

AMYLOPECTIN; AMYLOSE; PALMITIC ACID;

ARTICLE; CHEMISTRY; ELASTICITY; FLOW KINETICS; PH; TEMPERATURE; VISCOSITY;

AMYLOPECTIN; AMYLOSE; ELASTICITY; HYDROGEN-ION CONCENTRATION; PALMITIC ACID; RHEOLOGY; TEMPERATURE; VISCOSITY;

ZEA MAYS;

EID: 84875079286     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.02.050     Document Type: Article

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