Physicochemical interactions of maize starch with ferulic acid

Food Chemistry

Volumn 199, Issue , 2016, Pages 372-379

  Karunaratne, Rusiru ^a   Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Ferulic acid; Gelatinization; Interaction; Maize starch; Rheology; Texture

Indexed keywords

ELASTICITY; GELATION; RHEOLOGY; TEXTURES;

DYNAMIC OSCILLATIONS; FERULIC ACIDS; GELATINIZATION; INCLUSION COMPLEX; INTERACTION; MAIZE STARCH; PHYSICO-CHEMICAL INTERACTIONS; PHYSICOCHEMICAL PROPERTY;

STARCH;

AMYLOSE; FERULIC ACID; PHENOL; STARCH; COUMARIC ACID;

ACIDIFICATION; ARTICLE; CHEMICAL PARAMETERS; COMPLEX FORMATION; CONTROLLED STUDY; FLOW KINETICS; FOOD QUALITY; GELATINIZATION; HYDROLYSIS; MAIZE; MOLECULAR DYNAMICS; OSCILLATION; PARTICLE SIZE; PASTING; PHYSICAL CHEMISTRY; PRECIPITATION; RETROGRADATION; STEADY STATE; SWELLING; CHEMISTRY;

COUMARIC ACIDS; PHYSICOCHEMICAL PROCESSES; RHEOLOGY; STARCH; ZEA MAYS;

EID: 84954116087     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.033     Document Type: Article

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