Structural properties and digestibility of pulsed electric field treated waxy rice starch

Food Chemistry

Volumn 194, Issue , 2016, Pages 1313-1319

  Zeng, Feng ^a   Gao, Qun Yu ^a   Han, Zhong ^a   Zeng, Xin An ^a   Yu, Shu Juan ^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)

Author keywords

Molecular weight; Pulsed electric field; Semi crystalline structure; Slowly digestible starch; Small angle X ray scattering

Indexed keywords

CRYSTALLINE MATERIALS; ELECTRIC FIELDS; ELECTROMAGNETIC WAVE SCATTERING; GELATION; GRANULATION; MOLECULAR WEIGHT; X RAY SCATTERING;

ELECTRIC FIELD INTENSITIES; GRANULAR MORPHOLOGY; ONSET TEMPERATURE; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; RELATIVE CRYSTALLINITY; SEMICRYSTALLINES; SLOWLY DIGESTIBLE STARCH;

STARCH;

STARCH; AMYLOPECTIN;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; CRYSTAL; DIGESTION; ELECTRIC FIELD; ELECTRICITY; ENTHALPY; GELATINIZATION; MOLECULAR WEIGHT; MORPHOLOGY; PULSED ELECTRIC FIELD; TEMPERATURE; THERMAL ANALYSIS; X RAY CRYSTALLOGRAPHY; CHEMISTRY; HUMAN; METABOLISM; ORYZA; THERMODYNAMICS;

AMYLOPECTIN; DIGESTION; ELECTRICITY; HUMANS; ORYZA; STARCH; TEMPERATURE; THERMODYNAMICS;

EID: 84942284276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.104     Document Type: Article

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