Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties

Food Chemistry

Volumn 143, Issue , 2014, Pages 175-184

  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

Chain flexibility; Heat moisture treatment; Polymer chain interactions; Pulse starches

Indexed keywords

CRYSTALLINE MATERIALS; GELATION; HYDROLYSIS; MOISTURE;

CHAIN FLEXIBILITY; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE DOMAINS; ENZYME HYDROLYSIS; HEAT-MOISTURE TREATMENTS; PHYSICOCHEMICAL PROPERTY; POLYMER CHAINS; SLOWLY DIGESTIBLE STARCH;

STARCH;

AMYLOPECTIN; STARCH;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; BIREFRINGENCE; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CHEMICAL REACTION; GELATINIZATION; GENOTYPE; GLYCEMIC INDEX; HEAT; HYDROLYSIS; IN VITRO STUDY; MICROSCOPY; MOISTURE; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; X RAY;

VICIA FABA;

EID: 84881539920     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.112     Document Type: Article

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