Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch
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چکیده
منابع مشابه
Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology
Prepared by Extrusion Cooking Technology Wen Xia ,Ji-hua Li , Fei Wang , Xiao-yi Wei, Tiao-kun Fu and Zhen-wen Zhang Agricultural Product Processing Research Institute at Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China. Tropical Crops Genetic Resources Institute Chinese Academy of Tropical Agricultural Sciences Hainan Province, China [email protected], [email protected]...
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© 2014 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/agbm.2014.00401.0001 water (Fig. 1) or treating it with alkaline, urea, or dimethyl sulfoxide through the cutting of hydrogen bonds between the starch molecules. It is thought that digestion of hydrogen bonds results in the unwinding of the double helices of parallel α-1,4 glucan chains in the crystal lamellae of amylopectin molecules. Th...
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In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the ...
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ژورنال
عنوان ژورنال: Starch - Stärke
سال: 2015
ISSN: 0038-9056,1521-379X
DOI: 10.1002/star.201400223