A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules

Food Chemistry

Volumn 164, Issue , 2014, Pages 332-338

  Wang, Shujun ^a   Wang, Jinrong ^a   Yu, Jinglin ^a   Wang, Shuo ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Amylose content; Annealing; Chain interaction; In vitro digestibility; Maize starch

Indexed keywords

CYCLODEXTRINS; MOLECULES; STARCH;

AMYLOSE CONTENT; ANNEALING TREATMENTS; CHAIN INTERACTIONS; GRANULAR MORPHOLOGY; HIGH-AMYLOSE MAIZE STARCH; IN-VITRO; MAIZE STARCH; STRUCTURAL REORGANIZATION; COMPARATIVE STUDIES;

ANNEALING;

AMYLOPECTIN; AMYLOSE; STARCH; POTATO STARCH; WAX;

ANNEALING TREATMENT; ARTICLE; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; COOLING; CRYSTAL STRUCTURE; DIGESTION; ENTHALPY; GELATINIZATION; HEATING; HYDROLYSIS; MAIZE; MORPHOLOGY; PARTICLE SIZE; SURFACE PROPERTY; TRANSITION TEMPERATURE; VISCOSITY; X RAY DIFFRACTION; ANNEALING; CHEMICAL PROCEDURES; HIGH TEMPERATURE PROCEDURES; IN VITRO STUDY; LEACHING; NONHUMAN; PHASE TRANSITION; CHEMISTRY; CLASSIFICATION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY;

AMYLOPECTIN; AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; STARCH; TRANSITION TEMPERATURE; VISCOSITY; WAXES; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84901925777     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.055     Document Type: Article

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