Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches

Carbohydrate Polymers

Volumn 103, Issue 1, 2014, Pages 405-413

  Colussi, Rosana ^a   Pinto, Vania Zanella ^a,b   El Halal, Shanise Lisie Mello ^a   Vanier, Nathan Levien ^a,c   Villanova, Franciene Almeida ^a   Marques E Silva, Ricardo ^a   Da Rosa Zavareze, Elessandra ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSITY OF GUELPH   (Canada)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Acetyl groups; Acetylation; Amylose; Degree of substitution; Rice starch

Indexed keywords

ACETIC ANHYDRIDES; ACETYL GROUPS; AMYLOSE; DEGREE OF SUBSTITUTION; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; PHYSICOCHEMICAL PROPERTY; RICE STARCH; X-RAY DIFFRACTOGRAMS;

ACETYLATION; CYCLODEXTRINS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SOLUBILITY;

STARCH;

EID: 84892695732     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.12.070     Document Type: Article

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