Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
Author:
Affiliation:
1. Institute of Agrochemistry and Food Technology (IATA-CSIC); C/ Agustin Escardino; 7, Paterna 46980 Valencia Spain
2. Food Technology Area; College of Agricultural Engineering; University of Valladolid; 34004 Palencia Spain
Funder
Spanish Ministry of Economy and Competitiveness
European Regional Development Fund
Generalitat Valenciana
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800171/fullpdf
Reference35 articles.
1. Functional properties of microporous wheat starch produced by α-amylase and sonication
2. Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
3. Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates
4. A thermal analysis investigation of partially hydrolyzed starch
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