Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 8, 2015, Pages 1081-1097

  Wang, Shujun ^a   Copeland, Les ^a,b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

acid hydrolysis (lintnerization); amylopectin; amylose; application; in vitro digestibility; Starch

Indexed keywords

AMYLOPECTINS; APPLICATIONS; CHEMICAL MODIFICATION; CRYSTALLINITY; CYCLODEXTRINS; GELATION; INDUSTRIAL RESEARCH; LAMELLAR STRUCTURES; MORPHOLOGY; STARCH; TEXTURES;

AMYLOSE; BIODEGRADABLE NANOCOMPOSITES; CHAIN LENGTH DISTRIBUTION; CRYSTALLINE ORGANIZATION; FUNCTIONAL PROPERTIES; IN-VITRO; LINTNERIZATION; SLOWLY DIGESTIBLE STARCH;

HYDROLYSIS;

ACID; AMYLOPECTIN; AMYLOSE; NANOCOMPOSITE; STARCH;

CHEMICAL STRUCTURE; CHEMISTRY; CONFORMATION; CRYSTALLIZATION; DIGESTION; HYDROLYSIS; METABOLISM; PHYSICAL CHEMISTRY; PHYSIOLOGY; STRUCTURE ACTIVITY RELATION;

ACIDS; AMYLOPECTIN; AMYLOSE; CARBOHYDRATE CONFORMATION; CRYSTALLIZATION; DIGESTION; HYDROLYSIS; MOLECULAR STRUCTURE; NANOCOMPOSITES; PHYSICOCHEMICAL PHENOMENA; STARCH; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84954453227     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.684551     Document Type: Article

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