Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties-Reference-Cited by-同舟云学术

Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties

Published:2014-01-07 Issue:7-8 Volume:66 Page:636-644
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Hernández-Jaimes Carmen¹,Utrilla-Coello Rubi G.¹²,Carrillo-Navas Hector¹,García-Márquez Eristeo¹,Meraz Monica¹,Bello-Pérez Luis A.²,Vernon-Carter Eduardo J.¹,Alvarez-Ramirez Jose¹

Affiliation:

1. Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; México, D.F. Mexico

2. Centro de Desarrollo de Productos Bióticos (CEPROBI); Instituto Politécnico Nacional; Yautepec Morelos Mexico

Funder

CONACyT-México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference27 articles.

1. Acid-treated starches;Hoover;Food Rev. Int.,2000

2. Structures and rheological properties of corn starch as affected by acid hydrolysis;Wang;Carbohydr. Polym.,2003

3. Influence of native starch's properties on starch nanocrystals thermal properties;Le Corre;Carbohydr. Polym.,2012

4. Evidence of micro- and nanoscaled particles during starch nanocrystals preparation and their isolation;Le Corre;Biomacromolecules,2011

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