Morphological, thermal and rheological properties of starches from different botanical sources
Corn, rice, wheat and potato are the main sources of starches which differ significantly in
composition, morphology, thermal, rheological and retrogradation properties. Cereal …
composition, morphology, thermal, rheological and retrogradation properties. Cereal …
V-amylose structural characteristics, methods of preparation, significance, and potential applications
The amylose component of starch can form complexes known as V-amylose with
amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed …
amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed …
Natural fibers, biopolymers, and biocomposites: an introduction
As a result of a growing awareness of the interconnectivity of global environmental factors,
principles of sustainability, industrial ecology, ecoefficiency, and green chemistry and …
principles of sustainability, industrial ecology, ecoefficiency, and green chemistry and …
Starch: Physicochemical and functional aspects
AC Eliasson - Carbohydrates in food, 2017 - api.taylorfrancis.com
When starch is heated in water, it absorbs water and swells. is is the process of
gelatinization, a process that causes a tremendouschange in the rheological properties of …
gelatinization, a process that causes a tremendouschange in the rheological properties of …
Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch
The physicochemical, morphological, thermal and rheological properties of acetylated corn
and potato starches, prepared using acetic anhydride at different levels (4–12 g), were …
and potato starches, prepared using acetic anhydride at different levels (4–12 g), were …
Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids
A Jiménez, MJ Fabra, P Talens, A Chiralt - Food Hydrocolloids, 2012 - Elsevier
Starch films are very hygroscopic and undergo crystallization during processing and
storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films …
storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films …
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars
The starches separated from five different Indian potato cultivars (Kufri Chandermukhi, Kufri
Badshah, Kufri Jyoti, Kufri Sindhuri and S1) were investigated for morphological, thermal …
Badshah, Kufri Jyoti, Kufri Sindhuri and S1) were investigated for morphological, thermal …
A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes
There is a growing interest in alternative sources of starch for various industrial applications
to cater for the increasing demand of starch, avoid the sole reliance on conventional sources …
to cater for the increasing demand of starch, avoid the sole reliance on conventional sources …
Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches
Granulated cold water soluble (GCWS) starches were prepared from corn starch and
starches separated from four potato cultivars using alcoholic-alkaline method. The …
starches separated from four potato cultivars using alcoholic-alkaline method. The …
Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches
Pop corn, dent corn and baby corn (dent type) grains were fractionated into different
fractions on the basis of their size. The starches were separated from these fractions and …
fractions on the basis of their size. The starches were separated from these fractions and …