Physicochemical properties and digestibility of hydrothermally treated waxy rice starch

Food Chemistry

Volumn 172, Issue , 2015, Pages 92-98

  Zeng, Feng ^a   Ma, Fei ^a   Kong, Fansheng ^a,d   Gao, Qunyu ^a   Yu, Shujuan ^a,b,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

^c GUANGDONG PROVINCE KEY LABORATORY FOR GREEN PROCESSING OF NATURAL PRODUCTS AND PRODUCT SAFETY   (China)

^d GUANGDONG PHARMACEUTICAL UNIVERSITY   (China)

Author keywords

Annealing; Heat moisture treatment; Resistant starch; Slowly digestible starch; Weight average molar mass

Indexed keywords

ANNEALING; GELATION; MOISTURE;

AVERAGE MOLAR MASS; HEAT-MOISTURE TREATMENTS; HYDROTHERMAL TREATMENTS; HYDROTHERMALLY TREATED; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH;

STARCH;

AMYLOPECTIN; STARCH;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; DIGESTION; GELATINIZATION; HEAT TREATMENT; IN VITRO STUDY; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; SURFACE PROPERTY; TEMPERATURE; THERMAL ANALYSIS; CHEMISTRY; INFRARED SPECTROSCOPY; RICE; SOLUBILITY;

DIGESTION; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE;

EID: 84907546092     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.020     Document Type: Article

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