Interactions between modified starch and carrageenan during pasting

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 355-361

  Huc, D ^a,b   Matignon, A ^a,b,c   Barey, P ^d   Desprairies, M ^d   Mauduit, S ^d   Sieffermann, J M ^a,b   Michon, C ^a,b  

^a UMR SayFood   (France)

^b University of Paris Cité   (France)

^c Ecole Supérieure de Cuisine Française E S C F   (France)

^d Cargill   (France)

Author keywords

Carrageenan; Chemical physics; Gelatinization; Interaction; Rheology; Starch

Indexed keywords

GELATION; GRANULATION;

CARRAGEENANS; CHEMICAL PHYSICS; GELATINISATION; INTERACTION; IOTA-CARRAGEENAN; KAPPA CARRAGEENAN; MODIFIED STARCHES; STARCH GRANULES; SUPERNATANTS; WAXY MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 84888833919     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.023     Document Type: Article

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