Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 218-226

  Klaochanpong, Nuengmaysa ^a   Puttanlek, Chureerat ^b   Rungsardthong, Vilai ^c   Puncha arnon, Santhanee ^a   Uttapap, Dudsadee ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b SILPAKORN UNIVERSITY   (Thailand)

^c KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Complexing ability; Debranched waxy starch; Molecular structure; Solubility; Viscosity

Indexed keywords

BUTYRIC ACID; CHAIN LENGTH; CHAINS; GELS; IODINE; PALMITIC ACID; STARCH; VISCOSITY;

CHAINS LENGTH; COMPLEXING ABILITY; DEBRANCHED WAXY STARCH; HIGH SOLUBILITY; LOW VISCOSITY; STARCH GELS; WAXY CORN; WAXY POTATO STARCHES; WAXY RICE; WAXY STARCHES;

SOLUBILITY;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84949132199     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.010     Document Type: Article

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