Effects of high-pressure homogenization on thermal and electrical properties of wheat starch

Journal of Food Engineering

Volumn 128, Issue , 2014, Pages 53-59

  Qiu, Shuang ^a   Li, Yuanyuan ^b   Chen, Hao ^a   Liu, Yan ^a   Yin, Lijun ^a,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Wuhan Institute of Botany Chinese Academy of Sciences   (China)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Electrical conductivity; Gelatinization; Homogenization; Wheat starch

Indexed keywords

DEGREE OF GELATINIZATION; ELECTRICAL CHARACTERISTIC; ELECTRICAL CONDUCTIVITY; GELATINIZATION; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; THERMAL AND ELECTRICAL PROPERTIES; WHEAT STARCH;

DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC CONDUCTIVITY; GELATION; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; PARTICLE SIZE ANALYSIS;

STARCH;

EID: 84892168342     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.12.011     Document Type: Article

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