CRYSTALLINITY OF RICE STARCH AND ITS FRACTIONS IN RELATION TO GELATINIZATION AND PASTING CHARACTERISTICS

被引：23
|
作者：
LUGAY, JC
JULIANO, BO
机构：
来源：
JOURNAL OF APPLIED POLYMER SCIENCE | 1965年 / 9卷 / 11期
关键词：
D O I：
10.1002/app.1965.070091124
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
引用
收藏
页码：3775 / &
相关论文
共 50 条
  • [21] Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics
    Watcharatewinkul, Yanika
    Puttanlek, Chureerat
    Rungsardthong, Vilai
    Uttapap, Dudsadee
    CARBOHYDRATE POLYMERS, 2009, 75 (03) : 505 - 511
  • [22] Chemometric Analysis of the Gelatinization and Pasting Properties of Long-grain Rice Starches in Relation to Fine Structure
    Patindol, James
    Gu, Xiaofang
    Wang, Ya-Jane
    STARCH-STARKE, 2009, 61 (01): : 3 - 11
  • [23] Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice
    Neutzling, Henrique Passos
    Timm, Newiton da Silva
    Canizares, Lazaro da Costa Correa
    Schwab, Marina Peter
    Ferreira, Cristiano Dietrich
    Ramos, Adriano Hirsch
    de Oliveira, Mauricio
    CEREAL CHEMISTRY, 2023, 100 (03) : 734 - 744
  • [24] Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
    Teobaldi, Andres G.
    Barrera, Gabriela N.
    Sciarini, Lorena S.
    Ribotta, Pablo D.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2021, 247 (05) : 1083 - 1093
  • [25] Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
    Andrés G. Teobaldi
    Gabriela N. Barrera
    Lorena S. Sciarini
    Pablo D. Ribotta
    European Food Research and Technology, 2021, 247 : 1083 - 1093
  • [26] Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose
    Zhang, Xiaoyu
    Tong, Qunyi
    Zhu, Wenxue
    Ren, Fei
    JOURNAL OF FOOD ENGINEERING, 2013, 114 (02) : 255 - 261
  • [27] Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index
    Ramirez-Miranda, Monica
    Daniel Ribotta, Pablo
    Zaradi Silva-Gonzalez, Ana Zury
    De La Paz Salgado-Cruz, Ma.
    Alberto Andraca-Adame, Jose
    Jorge Chanona-Perez, Jose
    Calderon-Dominguez, Georgina
    STARCH-STARKE, 2017, 69 (7-8):
  • [28] Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starch
    Catal, Hatice
    Ibanoglu, Senol
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) : 577 - 582
  • [29] Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics
    Nakayoshi, Yuuki
    Nakamura, Sumiko
    Kameo, Yoji
    Shiiba, Daisuke
    Katsuragi, Yoshihisa
    Ohtsubo, Ken'ichi
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2015, 79 (11) : 1860 - 1866
  • [30] CHANGES IN CRYSTALLINITY AND GELATINIZATION PHENOMENA OF POTATO STARCH BY ACID TREATMENT
    KOMIYA, T
    NARA, S
    STARCH-STARKE, 1986, 38 (01): : 9 - 13
12345