Effect of spring dextrin on retrogradation of wheat and corn starch gels

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 361-367

  Xu, Jin ^a   Fan, Xuerong ^a   Ning, Yawei ^a   Wang, Pei ^a   Jin, Zhengyu ^a   Lv, Huanhuan ^a   Xu, Baocai ^b   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Yurun Group   (China)

Author keywords

Avrami equation; Spring dextrin; Starch retrogradation

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELS; MOLECULAR DYNAMICS; RECRYSTALLIZATION (METALLURGY); X RAY DIFFRACTION;

AVRAMI EQUATIONS; CORN STARCH; DYNAMICS SIMULATION; GELATINIZED STARCH; SPRING DEXTRIN; STARCH GELS; STARCH RETROGRADATION; WHEAT STARCH; X- RAY DIFFRACTIONS;

STARCH;

EID: 84877907942     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.013     Document Type: Article

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