Formation and stability of amylose ligand complexes formed by high pressure treatment

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 1-6

  Le Bail, Patricia ^a   Chauvet, Benoît ^a   Simonin, Hélène ^b,c   Rondeau Mouro, Corinne ^d   Pontoire, Bruno ^a   De Carvalho, Marion ^a   Le Bail, Alain ^b,c  

^a INRA   (France)

^b LUNAM UNIVERSITÉ   (France)

^c CNRS   (France)

^d Cemagref   (France)

Author keywords

13C solid state NMR; Amylose complex; Calorimetry; Gelatinization; High pressure; Starch; X ray diffraction

Indexed keywords

AMYLOSE COMPLEX; CROSS-POLARIZATION/MAGIC ANGLE SPINNINGS; GELATINIZATION; HIGH PRESSURE; HIGH PRESSURE PROCESSING; PHYSICO-CHEMICAL CHANGES; SOLID STATE NMR; STRUCTURE AND MICROSTRUCTURES;

CALORIMETRY; COMPLEXATION; GELATION; HEAT TREATMENT; MOLECULES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SATURATED FATTY ACIDS; THERMOANALYSIS; VEGETABLES; X RAY DIFFRACTION;

STARCH;

MANIHOT ESCULENTA; PISUM SATIVUM; SOLANUM TUBEROSUM; VICIA FABA;

EID: 84876706718     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.10.006     Document Type: Article

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