Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub-Tg Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss-Reference-Cited by-同舟云学术

Evaluation of Compatibility of Rice Starch and Pectins by Glass Transition and Sub-Tg Endotherms and the Effect of Compatibility on Gel Viscosity and Water Loss

Published:2000-09 Issue:5 Volume:77 Page:544-550
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lai Yu-Chi¹,Sung Po-Hou²,Chien John T.¹³

Affiliation:

1. Dept. Nutrition and Food Sciences, Fu-Jen University, Taipei, Taiwan, R.O.C.

2. Dept. Chemistry, Fu-Jen University, Taipei, Taiwan, R.O.C.

3. Corresponding author. Phone: 886-2-29031111 x3627. Fax: 886-2-22093271. E-mail: nutr1000@mails.fju.edu.tw

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference41 articles.

1. Viscoelastic properties of maize starch/hydrocolloid pastes and gels

2. Thermal properties of polysaccharides at low moisture: 1—An endothermic melting process and water-carbohydrate interactions

3. Lemon-peel pectin

4. Thermal and mechanical properties of concentrated rice starch gels of varying composition

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