Pea Starch Annealing: New Insights

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3564-3575

  Wang, Shujun ^a,b   Jin, Fengmin ^c   Yu, Jiugao ^c  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF SYDNEY   (Australia)

^c TIANJIN UNIVERSITY   (China)

Author keywords

Amylose leaching; Annealing; In vitro digestibility; Pea starch; Polymorphic transition; Swelling

Indexed keywords

AMYLOSE LEACHING; FUNCTIONAL PROPERTIES; IN-VITRO; PEA STARCH; PHYSICAL MODIFICATIONS; POLYMORPHIC TRANSITIONS; PRETREATMENT TECHNIQUE; RELATIVE CRYSTALLINITY;

ANNEALING; CYCLODEXTRINS; GRANULATION; INDUSTRIAL APPLICATIONS; LEACHING; MOLECULES; SWELLING;

STARCH;

PISUM SATIVUM;

EID: 84886102166     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1010-7     Document Type: Article

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