Structures, properties, modifications, and uses of oat starch

Food Chemistry

Volumn 229, Issue , 2017, Pages 329-340

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Application; Modification; Oat starch; Property; Structure

Indexed keywords

APPLICATIONS; CHEMICAL MODIFICATION; FOOD PRODUCTS; STRUCTURE (COMPOSITION);

FOOD APPLICATIONS; GRANULAR STRUCTURESS; MODIFICATION; OAT STARCHES; PHYSICAL MODIFICATIONS; PHYSICOCHEMICAL PROPERTY; PROPERTY; STARCH PROPERTIES;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; FLOW; FLOW KINETICS; GELATINIZATION; ISOLATION; MOLECULAR SIZE; OAT; PHYSICAL CHEMISTRY; REVIEW; SOLUBILITY; AVENA; CHEMISTRY;

AVENA; STARCH;

EID: 85013857175     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.064     Document Type: Review

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