Retrogradation characteristics of pulse starches

Food Research International

Volumn 54, Issue 1, 2013, Pages 203-212

  Ambigaipalan, P ^a   Hoover, R ^a   Donner, E ^b   Liu, Q ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Amylose leaching; Crystallinity; Pulse starches; Retrogradation; Starch chain interactions

Indexed keywords

AMYLOSE LEACHING; CROSS POLARIZATION MAGIC-ANGLE SPINNINGS; CRYSTALLINITIES; FOURIER TRANSFORM INFRA REDS; MULTI-TECHNIQUE APPROACH; RETROGRADATION; STARCH CHAIN; WIDE ANGLE XRAY DIFFRACTION;

DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; LEACHING; MAGIC ANGLE SPINNING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; STARCH; X RAY DIFFRACTION;

CYCLODEXTRINS;

EID: 84880934165     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.012     Document Type: Article

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