Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 18, 2015, Pages 4646-4654

  Zhao, Jianwei ^a,b   Chen, Zhenghong ^c   Jin, Zhengyu ^b   Buwalda, Piet ^c   Gruppen, Harry ^a   Schols, Henk A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b JIANGNAN UNIVERSITY   (China)

^c AVEBE Food Innovation Centre   (Netherlands)

Author keywords

cross linking; hydroxypropylation; paste viscosity; physicochemical property; syneresis

Indexed keywords

CROSSLINKING; GELATION; GRANULATION; VISCOSITY;

CEREAL STARCHES; HYDROXYPROPYLATION; MODIFIED STARCHES; PASTE VISCOSITY; PEAK TEMPERATURES; PHYSICOCHEMICAL PROPERTY; SWEETPOTATO STARCH; SYNERESIS;

STARCH;

IPOMOEA BATATAS;

PLANT EXTRACT; STARCH;

CHEMICAL STRUCTURE; CHEMISTRY; PARTICLE SIZE; SWEET POTATO; VISCOSITY;

IPOMOEA BATATAS; MOLECULAR STRUCTURE; PARTICLE SIZE; PLANT EXTRACTS; STARCH; VISCOSITY;

EID: 84929378743     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506349w     Document Type: Article

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