Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements-Reference-Cited by-同舟云学术

Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements

Published:2005-10-12 Issue:23 Volume:53 Page:9056-9063
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tsutsui Kazumi¹,Katsuta Keiko¹,Matoba Teruyoshi¹,Takemasa Makoto¹,Nishinari Katsuyoshi¹

Affiliation:

1. Department of Food Science and Nutrition, Nara Women's University, Kitauoyanishi-machi, Nara 630-8263, Japan, and Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku, Osaka 558-8585, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051001j

Reference41 articles.

1. Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture -Treatment

2. Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review

3. Annealing of starch — a review

4. Annealing of Starch at an Intermediate Water Content

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