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Volumn 5, Issue 11, 2014, Pages 2775-2782

Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

(6) Boehm, Michael W a Warren, Frederick J a Moore, Jackson E a Baier, Stefan K b Gidley, Michael J a Stokes, Jason R a

a UNIVERSITY OF QUEENSLAND (Australia)

b PEPSICO INC (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; ELASTICITY; HYDRATION; MIXING; OILS AND FATS; STARCH;

AQUEOUS SUSPENSIONS; FICKIAN DIFFUSION; FOOD COMPONENTS; MAGNITUDE REDUCTION; PSEUDO STEADY STATE; RHEOLOGICAL BEHAVIOUR; STARCH DIGESTIONS; WEIGHT FRACTIONS;

SUSPENSIONS (FLUIDS);

SOLANUM TUBEROSUM;

AMYLASE; STARCH; WATER;

ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; FAST FOOD; FLOW KINETICS; METABOLISM; PIG; POTATO;

ALPHA-AMYLASES; ANIMALS; DIGESTION; MODELS, BIOLOGICAL; RHEOLOGY; SNACKS; SOLANUM TUBEROSUM; STARCH; SWINE; WATER;

EID: 84908138522 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00573b Document Type: Article

Times cited : (18)

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