Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch

Food Chemistry

Volumn 192, Issue , 2016, Pages 15-24

  Hong, Jing ^a   Chen, Rujiao ^a   Zeng, Xin An ^a,b   Han, Zhong ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Res Ctr on Food Gn Proc and Nutrition Regulation Engineering Technologies of Guangdong Province   (China)

Author keywords

Esterification; Functional properties; Potato starch; Pulsed electric fields; Response surface methodology

Indexed keywords

ELECTRIC FIELDS; ESTERIFICATION; INFRARED SPECTROSCOPY; STARCH; SURFACE PROPERTIES;

DEGREE OF SUBSTITUTION; FOURIER TRANSFORMED INFRARED SPECTROSCOPY; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; POTATO STARCHES; PULSED ELECTRIC FIELD; RESPONSE SURFACE METHODOLOGY; STARCH CONCENTRATION;

ACETYLATION;

ACETIC ACID DERIVATIVE; POTATO STARCH; STARCH;

ACETYLATION; ARTICLE; CONTROLLED STUDY; FOURIER TRANSFORMATION; INFRARED SPECTROSCOPY; NONHUMAN; PULSED ELECTRIC FIELD; REACTION TIME; RESPONSE SURFACE METHOD; SUBSTITUTION REACTION; TEMPERATURE; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; ESTERIFICATION; POTATO; PROCEDURES;

SOLANUM TUBEROSUM;

ACETYLATION; ELECTROCHEMICAL TECHNIQUES; ESTERIFICATION; SOLANUM TUBEROSUM; STARCH;

EID: 84934775048     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.058     Document Type: Article

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