Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Carbohydrate Polymers

Volumn 101, Issue 1, 2014, Pages 656-665

  Wongsagonsup, Rungtiwa ^a   Pujchakarn, Thamonwan ^a   Jitrakbumrung, Suparat ^a   Chaiwat, Weerawut ^a   Fuongfuchat, Asira ^b   Varavinit, Saiyavit ^c   Dangtip, Somsak ^c,d   Suphantharika, Manop ^c  

^a MAHIDOL UNIVERSITY   (Thailand)

^b NATIONAL METAL AND MATERIALS TECHNOLOGY CENTER   (Thailand)

^c Mahidol University ^*  (Thailand)

^d Thailand Ministry of Science and Technology   (Thailand)

Author keywords

Cross linked tapioca starch; Physicochemical properties; Rheological properties; Sodium trimetaphosphate; Sodium tripolyphosphate

Indexed keywords

CROSS-LINKED TAPIOCA STARCHES; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; SODIUM TRIMETAPHOSPHATES; SODIUM TRIPOLYPHOSPHATE;

ALKALINITY; GELATION; MIXTURES; RHEOLOGY; THERMOGRAVIMETRIC ANALYSIS;

STARCH;

MANIHOT ESCULENTA;

PHOSPHORUS; STARCH; TRIMETAPHOSPHORIC ACID; TRIPOLYPHOSPHATE;

ARTICLE; CHEMISTRY; CROSS-LINKED TAPIOCA STARCH; FLOW KINETICS; FOOD; MANIHOT; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; SOLUBILITY; TASTE;

CROSS-LINKED TAPIOCA STARCH; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; SODIUM TRIMETAPHOSPHATE; SODIUM TRIPOLYPHOSPHATE;

FOOD; MANIHOT; PHOSPHORUS; PHYSICOCHEMICAL PROCESSES; RHEOLOGY; SOLUBILITY; STARCH; TASTE;

EID: 84886204064     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.09.100     Document Type: Article

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