Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

Food Chemistry

Volumn 172, Issue , 2015, Pages 433-440

  Kong, Xiangli ^a   Zhu, Ping ^a   Sui, Zhongquan ^b   Bao, Jinsong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Apparent amylose content; Physicochemical properties; Retrogradation; Rice starch; Thermal property

Indexed keywords

CYCLODEXTRINS; GELATION; PLANTS (BOTANY); THERMODYNAMIC PROPERTIES;

AMYLOSE CONTENT; DEGREE OF CRYSTALLINITY; PHYSICOCHEMICAL PROPERTY; POSITIVE CORRELATIONS; RANDOM COMBINATION; RETROGRADATION; RICE STARCH; TEXTURAL PROPERTIES;

STARCH;

AMYLOSE; STARCH; GEL;

ADHESION; APPARENT AMYLOSE CONTENT; ARTICLE; CHINA; FOOD INDUSTRY; GELATINISATION TEMPERATURE; HARDNESS; HYDROGEN BOND; HYDROPHILICITY; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; RICE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; X RAY DIFFRACTION; CHEMISTRY; GEL; ISOLATION AND PURIFICATION; METABOLISM; TRANSITION TEMPERATURE;

ADHESIVENESS; AMYLOSE; GELS; HARDNESS; MICROSCOPY, ELECTRON, SCANNING; ORYZA SATIVA; SOLUBILITY; STARCH; TRANSITION TEMPERATURE; X-RAY DIFFRACTION;

EID: 84907482583     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.085     Document Type: Article

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