Effects of salts on physicochemical, microstructural and thermal properties of potato starch

Food Chemistry

Volumn 156, Issue , 2014, Pages 137-143

  Zhou, Hongxian ^a   Wang, Chenjie ^a   Shi, Liu ^a   Chang, Tong ^a   Yang, Hong ^a,b,c   Cui, Min ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b National R and D Branch Center for Conventional Freshwater Fish Processing   (China)

^c Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Gelatinization; Hofmeister series; Physicochemical properties; Potato starch; Salts

Indexed keywords

EFFECTS OF ANIONS; GELATINIZATION; GELATINIZATION TEMPERATURE; HOFMEISTER SERIES; MICRO-STRUCTURAL; PHYSICOCHEMICAL PROPERTY; POTATO STARCH GRANULES; POTATO STARCHES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; IONS; SALTS; THERMODYNAMIC PROPERTIES;

STARCH;

INORGANIC SALT; LITHIUM CHLORIDE; LITHIUM ION; POTASSIUM; POTASSIUM NITRATE; POTASSIUM SULFATE; POTATO STARCH; SODIUM BROMIDE; SODIUM CHLORIDE; SODIUM FLUORIDE; SODIUM IODIDE; SODIUM ION; THIOCYANATE POTASSIUM; PLANT EXTRACT; STARCH;

ABSORPTION; ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRICITY; ENTHALPY; GELATINIZATION; HYDROGEN BOND; MICROSCOPY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POLARIZATION; TEMPERATURE; CHEMICAL STRUCTURE; CHEMISTRY; POTATO; SOLUBILITY; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; MOLECULAR STRUCTURE; PLANT EXTRACTS; SODIUM CHLORIDE; SOLANUM TUBEROSUM; SOLUBILITY; STARCH; TEMPERATURE; THERMODYNAMICS;

EID: 84896824405     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.015     Document Type: Article

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