Rheological Properties of Gelatinized Several Pastes from Stein-Hall Type Corrugating Starch Adhesives at High Temperature
نویسندگان
چکیده
منابع مشابه
Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes
The progressive geometric changes that occur in swelling of corn starch granules during heating throughout the range of gelatinization (63-72°C) and at higher temperatures when substantial amount s o f soluble starch are released from the granule were observed by scanning electron micro s copy (SEM). Corn starch granules beg in to swell radially, then undergo radial contraction and random tange...
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Understanding consumer perception of the organoleptic qualities of a food product in terms of rheological properties is a major challenge for food scientists, and has been studied for a long time. As early as 1962 Szczesniak and Farkas (1962) reported a relationship between the mouthfeel of thickened solutions and their rheological behaviour. In this work, thickeners were categorised based on p...
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ژورنال
عنوان ژورنال: Journal of Applied Glycoscience
سال: 2008
ISSN: 1344-7882,1880-7291
DOI: 10.5458/jag.55.235