Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: Pasting behavior and surface morphology

Carbohydrate Polymers

Volumn 102, Issue 1, 2014, Pages 1001-1007

  Huang, Junrong ^a   Chen, Zhenghong ^b   Xu, Yalun ^a   Li, Hongliang ^a   Liu, Shuxing ^a   Yang, Daqing ^a   Schols, Henk A ^c  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b AVEBE   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

AFM; Keywords; Remaining granule; RVA; SEM; Waxy potato starch

Indexed keywords

AFM; KEYWORDS; REMAINING GRANULE; RVA; WAXY POTATO STARCHES;

ATOMIC FORCE MICROSCOPY; GELATION; GRANULATION; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

STARCH;

SOLANUM TUBEROSUM;

GELATIN; STARCH;

ACETYLATION; AFM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; POTATO; REMAINING GRANULE; RVA; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; WAXY POTATO STARCH;

AFM; REMAINING GRANULE; RVA; SEM; WAXY POTATO STARCH;

ACETYLATION; GELATIN; MICROSCOPY, ELECTRON, SCANNING; SOLANUM TUBEROSUM; STARCH; SURFACE PROPERTIES;

EID: 84893727867     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.07.086     Document Type: Article

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