Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 298-304

  Orsuwan, Aungkana ^a   Sothornvit, Rungsinee ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Banana starch; Gelatinisation enthalpy; Miniemulsion; Solubility; Swelling power; Ultrasonic

Indexed keywords

ENTHALPY; FRUITS; GELATION; HYDROGEN BONDS; PARTICLE SIZE; PHYSICOCHEMICAL PROPERTIES; SOLUBILITY; ULTRASONIC APPLICATIONS; ULTRASONIC EQUIPMENT; ULTRASONICS;

BANANA STARCH; CROSS-LINKED STARCH MICROSPHERES; FOOD APPLICATIONS; GELATINISATION; MINIEMULSIONS; SWELLING POWER; ULTRA-SONICATION; ULTRASONIC TREATMENTS;

STARCH;

EID: 84921556551     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12626     Document Type: Article

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