Molecular order and functional properties of starches from three waxy wheat varieties grown in China

Food Chemistry

Volumn 181, Issue , 2015, Pages 43-50

  Wang, Shujun ^a   Wang, Jinrong ^a   Zhang, Wei ^a   Li, Caili ^a   Yu, Jinglin ^a   Wang, Shuo ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Crystallinity; FTIR spectroscopy; Pasting; Raman spectroscopy; Retrogradation; Waxy wheat starch

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; RAMAN SPECTROSCOPY; X RAY DIFFRACTION;

CRYSTALLINITIES; FTIR SPECTROSCOPY; PASTING; RETROGRADATION; WAXY WHEAT;

STARCH;

STARCH;

ARTICLE; CHINA; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FOOD COMPOSITION; FOOD STORAGE; GELATINIZATION; IN VITRO STUDY; INFRARED SPECTROSCOPY; NONHUMAN; PLANT GROWTH; RAMAN SPECTROMETRY; VISCOSITY; WETTABILITY; WHEAT; X RAY DIFFRACTION; CHEMISTRY; PROCEDURES;

TRITICUM AESTIVUM;

CHINA; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; STARCH; TRITICUM;

EID: 84923532298     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.065     Document Type: Article

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