Structure and digestibility of debranched and repeatedly crystallized waxy rice starch

Food Chemistry

Volumn 187, Issue , 2015, Pages 348-353

  Zeng, Feng ^a   Chen, Fuquan ^a   Kong, Fansheng ^a,d   Gao, Qunyu ^a   Aadil, Rana Muhammad ^a   Yu, Shujuan ^a,b,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

^c Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety   (China)

^d GUANGDONG PHARMACEUTICAL UNIVERSITY   (China)

Author keywords

Debranching; Repeated crystallization; Short linear chain; Slowly digestible starch; Weight average molar mass

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

AVERAGE MOLAR MASS; CRYSTALLINE PATTERNS; DEBRANCHING; LINEAR CHAIN; MELTING ENTHALPY; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; SLOWLY DIGESTIBLE STARCH;

STARCH;

STARCH; AMYLOPECTIN;

ARTICLE; COOKING; CRYSTALLIZATION; DIGESTION; ENTHALPY; GELATINIZATION; PHYSICAL CHEMISTRY; STRUCTURE ANALYSIS; TRANSITION TEMPERATURE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; ORYZA; THERMODYNAMICS; X RAY DIFFRACTION;

AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; DIGESTION; ORYZA; STARCH; THERMODYNAMICS; X-RAY DIFFRACTION;

EID: 84928577322     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.033     Document Type: Article

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