Available water in konjac glucomannan-starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 71-78

  Schwartz, Jean Marc ^a   Le Bail, Kilian ^a   Garnier, Catherine ^a   Llamas, Geneviève ^a   Queveau, Delphine ^b,c   Pontoire, Bruno ^a   Srzednicki, George ^d   Le Bail, Patricia ^a  

^a INRA   (France)

^b LUNAM UNIVERSITÉ   (France)

^c CNRS   (France)

^d UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Amylose complexes; Freezable water; Gelatinization; Konjac glucomannan; Retrogradation; Starch

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; VEGETABLES; X RAY DIFFRACTION;

AMYLOSE COMPLEX; AVAILABLE WATER; COMPLEXATION PROPERTIES; FREEZABLE WATER; GELATINISATION; GELATINIZATION PROPERTIES; KONJAC GLUCOMANNAN; RETROGRADATION; STARCH SUSPENSION; X- RAY DIFFRACTIONS;

STARCH;

EID: 84898796563     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.014     Document Type: Review

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