Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 50-56

  Pietrzyk, Sławomir ^a   Juszczak, Lesław ^a   Fortuna, Teresa ^a   Ciemniewska, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Acetylation; Oxidised starch; Physicochemical properties

Indexed keywords

INTRINSIC VISCOSITY; MECHANICAL SPECTRUM; PASTING CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; SODIUM HYPOCHLORITES; THERMODYNAMIC CHARACTERISTICS;

GELATION; OXIDATION; RHEOLOGY; STARCH;

ACETYLATION;

EID: 84882272472     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.013     Document Type: Article

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