The effect of starch concentration on the gelatinization and liquefaction of corn starch

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 189-196

  Li, Zhaofeng ^a   Liu, Wenjing ^a   Gu, Zhengbiao ^a   Li, Caiming ^a   Hong, Yan ^a   Cheng, Li ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Corn starch; DE value; Gelatinization; Liquefaction; Starch concentration

Indexed keywords

GELATION; HEAT TREATMENT; LIQUEFACTION; MOLECULES;

CORN STARCH; DEXTROSE EQUIVALENT VALUE; DEXTROSE EQUIVALENTS; GELATINISATION; INDUSTRIAL PRODUCTION; MICROBIAL FERMENTATION PROCESS; STARCH CONCENTRATION; STARCH CRYSTALLINITY; STARCH GRANULES; STARCH LIQUEFACTIONS;

STARCH;

ZEA MAYS;

EID: 84924556670     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.030     Document Type: Article

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