Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures

Journal of Thermal Analysis and Calorimetry

Volumn 115, Issue 1, 2014, Pages 13-18

  De Oliveira, Cristina Soltovski ^a   Andrade, Marina Morena Pereira ^a   Colman, Tiago André Denck ^a   Da Costa, Fernanda Janaina Oliveira Gomes ^b   Schnitzler, Egon ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Acid modified starch; Atomic force microscopy; Thermal analysis; Waxy corn starch

Indexed keywords

ACID HYDROLYSIS; PEAK TEMPERATURES; RELATIVE CRYSTALLINITY; RHEOLOGICAL BEHAVIOUR; STARCH GRANULES; THERMOGRAVIMETRIC CURVE; VISCOSITY PEAK; WAXY CORN STARCH;

ATOMIC FORCE MICROSCOPY; GELATION; THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

STARCH;

EID: 84893700740     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-013-3307-9     Document Type: Article

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