Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

Food Chemistry

Volumn 174, Issue , 2014, Pages 31-36

  Hu, Xiao Pei ^a   Huang, Ting Ting ^a   Mei, Ji Qiang ^a   Jin, Zheng Yu ^b   Xu, Xue Ming ^b   Chen, Han Qing ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Continuous retrogradation; Digestibility; Intermittent retrogradation; Structural properties; Waxy wheat starch

Indexed keywords

GELATION; STRUCTURAL PROPERTIES; X RAY DIFFRACTION;

CONTINUOUS RETROGRADATION; DIGESTIBILITY; INFRARED ABSORBANCE; INTERMITTENT RETROGRADATION; PASTING TEMPERATURE; RELATIVE CRYSTALLINITY; SLOWLY DIGESTIBLE STARCH; WAXY WHEAT;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTINUOUS RETROGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; INFRARED SPECTROSCOPY; INTERMITTENT RETROGRADATION; SOLUBILITY; TEMPERATURE; TEMPERATURE RELATED PHENOMENA; WHEAT; X RAY DIFFRACTION; CHEMISTRY; THERMODYNAMICS;

TRITICUM AESTIVUM;

DIGESTION; STARCH; TEMPERATURE; THERMODYNAMICS; TRITICUM; X-RAY DIFFRACTION;

EID: 84912111150     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.026     Document Type: Article

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