In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 58-61

  Yang, Zhi ^a   Gu, Qinfen ^b   Lam, Elisa ^a   Tian, Feng ^c   Chaieb, Sahraoui ^d   Hemar, Yacine ^a,e  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b AUSTRALIAN SYNCHROTRON   (Australia)

^c SHANGHAI INSTITUTE OF APPLIED PHYSICS   (China)

^d KING ABDULLAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Saudi Arabia)

^e RIDDET INSTITUTE   (New Zealand)

Author keywords

Diamond anvil cell; High pressure; Synchrotron small angle X ray scattering; Waxy corn and potato starches

Indexed keywords

CRYSTALLINE MATERIALS; GELATION; HIGH PRESSURE ENGINEERING; HYDRAULICS; HYDROSTATIC PRESSURE; STARCH;

DIAMOND-ANVIL CELL; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; IN-SITU STUDY; SMALL ANGLE X-RAY SCATTERING; STARCH GELATINIZATION; SYNCHROTRON SMALL ANGLE X-RAY SCATTERINGS; WAXY CORN STARCH; WAXY POTATO STARCHES;

X RAY SCATTERING;

EID: 84949920895     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.007     Document Type: Article

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