Effect of sodium chloride on the glass transition of condensed starch systems

Food Chemistry

Volumn 184, Issue , 2015, Pages 65-71

  Chuang, Lillian ^a   Panyoyai, Naksit ^a   Shanks, Robert ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Glass transition; High solid systems; Sodium chloride; Starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GLASS; HOT PRESSING; METAL IONS; MOISTURE; MOISTURE DETERMINATION; POLYMERIC GLASS; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; STARCH; STRUCTURAL PROPERTIES; X RAY DIFFRACTION;

AMORPHOUS MATRICES; EXPERIMENTAL CONDITIONS; HIGH-SOLIDS; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; POLYMERIC SYSTEMS; POLYSACCHARIDE CHAIN; SAMPLE PREPARATION; WIDE ANGLE XRAY DIFFRACTION;

GLASS TRANSITION;

COUNTERION; HYDROXYL GROUP; POLYMER; POLYSACCHARIDE; POTATO STARCH; SODIUM CHLORIDE; SODIUM ION; STARCH; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; GELATINIZATION; GLASS TRANSITION TEMPERATURE; HEAT; HUMIDITY; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; MOISTURE; MOLECULAR WEIGHT; POLYMERIZATION; POTATO; SCANNING ELECTRON MICROSCOPY; THERMOGRAPHY; TRANSITION TEMPERATURE; WATER CONTENT; X RAY DIFFRACTION;

CHEMISTRY; HOT TEMPERATURE; SODIUM CHLORIDE; SOLANUM TUBEROSUM; SPECTROPHOTOMETRY, INFRARED; STARCH; TRANSITION TEMPERATURE; WATER;

SOLANUM TUBEROSUM;

EID: 84964237302     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.031     Document Type: Article

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