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Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology.
Huang, Junrong; Chen, Zhenghong; Xu, Yalun; Li, Hongliang; Liu, Shuxing; Yang, Daqing; Schols, Henk A.
Afiliación
  • Huang J; College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China. Electronic address: huangjunrong@sust.edu.cn.
  • Chen Z; Food Innovation Centre, AVEBE, Transportweg 11, 9645KZ Veendam, The Netherlands.
  • Xu Y; College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
  • Li H; College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
  • Liu S; College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
  • Yang D; College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
  • Schols HA; Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
Carbohydr Polym ; 102: 1001-7, 2014 Feb 15.
Article en En | MEDLINE | ID: mdl-24507375
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum / Gelatina Idioma: En Revista: Carbohydr Polym Año: 2014 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum / Gelatina Idioma: En Revista: Carbohydr Polym Año: 2014 Tipo del documento: Article