Phase transition and swelling behaviour of different starch granules over a wide range of water content

LWT

Volumn 59, Issue 2P1, 2014, Pages 597-604

  Wang, Shujun ^a   Li, Caili ^a   Yu, Jinglin ^a   Copeland, Les ^b   Wang, Shuo ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Maize starch; Potato starch; Swelling; Thermal transition; Wheat starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GRANULATION; SODIUM COMPOUNDS; SULFUR COMPOUNDS; SWELLING; CRYSTALLITES;

MAIZE STARCH; POTATO STARCHES; SODIUM DODECYL SULPHATE; STARCH GRANULES; STARCH RATIO; SWELLING BEHAVIOR; SWELLING POWER; THERMAL TRANSITIONS; WAXY POTATO STARCHES; WHEAT STARCH; COMPLEX PROCESSES; HIGH-AMYLOSE MAIZE STARCH; SWELLING BEHAVIOUR;

STARCH;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84907883613     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.028     Document Type: Article

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