Effects of salts on physicochemical, microstructural and thermal properties of potato starch

Author:

Zhou Hongxian,Wang Chenjie,Shi Liu,Chang Tong,Yang Hong,Cui Min

Funder

Ministry of Scientific and Technology China

National Natural Science Foundation, China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Effect of salts on the gelatinization and rheological properties of sago starch;Ahmad;Journal of Agricultural and Food Chemistry,1999

2. Salt–starch interactions as evidenced by viscosity and dielectric property measurements;Bircan;Journal of Food Science,1998

3. Gelatinization of wheat starch in the presence of sucrose and sodium chloride: Correlation between gelatinization temperature and water mobility as determined by oxygen-17 nuclear magnetic resonance;Chinachoti;Cereal Chemistry,1991

4. Effect of small and large wheat starch granules on thermomechanical behavior of starch;Chiotelli;Cereal Chemistry,2002

5. Influence of solutes and water on rice starch gelatinization;Chungcharoen;Cereal Chemistry,1987

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