Effect of cross-linking degree on selected properties of retrograded starch adipate

Food Chemistry

Volumn 167, Issue , 2015, Pages 124-130

  Kapelko, M ^a   Zieba T ^a   Michalski, A ^a   Gryszkin, A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Cross linking with adipic acid; Potato starch; Retrogradation

Indexed keywords

CROSSLINKING;

ADIPIC ACIDS; CROSS LINKING AGENTS; CROSS-LINKING DEGREE; DEGREE OF SUBSTITUTION; PASTING TEMPERATURE; POTATO STARCHES; RETROGRADATION; SOLUBILITY IN WATERS;

STARCH;

ADIPIC ACID; STARCH; ADIPIC ACID DERIVATIVE;

ARTICLE; CROSS LINKING; ESTERIFICATION; SOLUBILITY; TEMPERATURE; VISCOSITY; CHEMISTRY; POTATO;

ADIPATES; SOLANUM TUBEROSUM; SOLUBILITY; STARCH;

EID: 84904299944     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.096     Document Type: Article

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