Effects of fatty acid addition on the physicochemical properties of corn starch

International Journal of Food Properties

Volumn 17, Issue 1, 2014, Pages 204-218

  Arik Kibar, E Aytunga ^a   Gönenç, Ilknur ^b   Us, Ferhunde ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Amylose lipid complex; Fatty acid; Gelatinization; Glass transition; Retrogradation

Indexed keywords

AMPHIPHILIC CHARACTER; AMYLOSE-LIPID COMPLEX; DIFFERENTIAL SCANNING CALORIMETERS; EFFECT OF ADDITION; GELATINIZATION; PHYSICOCHEMICAL PROPERTY; RETROGRADATION; WATER DISTRIBUTIONS;

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FATTY ACIDS; GELATION; GLASS; GLASS TRANSITION; PALMITIC ACID; SATURATED FATTY ACIDS; WATER SUPPLY SYSTEMS;

STARCH;

EID: 84884894041     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.619289     Document Type: Article

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