Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Carbohydrate Polymers

Volumn 114, Issue , 2014, Pages 196-205

  Dries, D M ^a,b   Gomand, S V ^a,b   Goderis, B ^a,b   Delcour, J A ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Cold swelling; Differential scanning calorimetry; Polarized optical microscopy; Starch; V type crystallinity; X ray diffraction

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ETHANOL; GELATION; STARCH; X RAY DIFFRACTION;

CALORIMETRIC MEASUREMENTS; CRYSTALLINITIES; ELEVATED TEMPERATURE; ETHANOL CONCENTRATIONS; HIGH TEMPERATURE DRYING; POLARIZED OPTICAL MICROSCOPY; THERMAL REQUIREMENTS; TREATMENT TEMPERATURE; MAIZE STARCH; THERMAL TRANSITIONS;

SWELLING; DIFFERENTIAL SCANNING CALORIMETRY;

STARCH; WATER;

CHEMISTRY; MAIZE; TEMPERATURE;

STARCH; TEMPERATURE; WATER; ZEA MAYS;

EID: 84906734635     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.07.066     Document Type: Article

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