Effect of microwave-assisted dry heating with xanthan on normal and waxy corn starches

International Journal of Biological Macromolecules

Volumn 68, Issue , 2014, Pages 86-91

  Sun, Qingjie ^a   Xu, Yicai ^a   Xiong, Liu ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Microwave assisted dry heating; Normal corn starch; Structural characteristics; Waxy corn starch

Indexed keywords

STARCH; UNCLASSIFIED DRUG; WAXY CORN STARCH; XANTHAN; BACTERIAL POLYSACCHARIDE; WAX;

ABSORPTION SPECTROSCOPY; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CHEMICAL MODIFICATION; CHEMICAL PARAMETERS; CHEMICAL REACTION KINETICS; CHEMICAL STRUCTURE; CONTROLLED STUDY; CRYSTAL STRUCTURE; CRYSTALLIZATION; FREEZE THAWING; GELATINIZATION; INFRARED SPECTROSCOPY; MEMBRANE STRUCTURE; MICROWAVE ASSISTED DRY HEATING; MICROWAVE COOKING; PARTICLE SIZE; PASTE; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS; VISCOSITY; WATER HOLDING ABILITY; X RAY DIFFRACTION; CHEMISTRY; DESICCATION; FREEZING; HEATING; MAIZE; MICROWAVE RADIATION; TEMPERATURE; ULTRASTRUCTURE;

DESICCATION; FREEZING; HEATING; MICROWAVES; POLYSACCHARIDES, BACTERIAL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE; WAXES; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84899857460     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2014.04.032     Document Type: Article

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