Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating

Food Chemistry

Volumn 173, Issue , 2015, Pages 1125-1132

  Sui, Zhongquan ^a   Yao, Tianming ^a   Zhao, Yue ^a   Ye, Xiaoting ^a   Kong, Xiangli ^b   Ai, Lianzhong ^c  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c UNIVERSITY OF SHANGHAI FOR SCIENCE AND TECHNOLOGY   (China)

Author keywords

HMT; Length of heating; Maize starch; Moisture content

Indexed keywords

GELATION; HEATING; MOISTURE DETERMINATION; STARCH;

FOURIER TRANSFORM INFRARED; HEAT-MOISTURE TREATMENTS; MAIZE STARCH; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; REACTION CONDITIONS; RELATIVE CRYSTALLINITY; WAXY MAIZE STARCH;

MOISTURE;

AMYLOPECTIN; AMYLOSE; STARCH; WATER;

ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; CROSS LINKING; CRYSTAL STRUCTURE; GELATINIZATION; HEATING; HYDROGEN BOND; INFRARED SPECTROSCOPY; MAIZE; MOISTURE; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; REDUCTION; SOLUBILITY; VISCOSITY; X RAY DIFFRACTION; CHEMISTRY; FOOD HANDLING; HEAT;

AMYLOPECTIN; AMYLOSE; FOOD HANDLING; HOT TEMPERATURE; PHYSICOCHEMICAL PHENOMENA; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84929489905     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.021     Document Type: Article

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