ShareChanges in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 2. Effect of molar substitution and cross-linking.
Author(s) : KIM H. R., ELIASSON A. C.
Type of article: Article
Summary
The effect of molecular substitution and cross-linking on the stability of hydroxypropyl potato starch was studied by observing rheological property changes during thermal treatment of thawed potato starch and by determining the syneresis. Differential scanning calorimetry was used to evaluate the thermal transition properties. Influence of the number of freezing and thawing cycles.
Details
- Original title: Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 2. Effect of molar substitution and cross-linking.
- Record ID : 1994-2914
- Languages: English
- Source: J. Texture Stud. - vol. 24 - n. 2
- Publication date: 1993
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Indexing
- Themes: Supermarkets, display cabinets
- Keywords: Thawing; Starch; Potato; Rheology; Freezing-thawing; Freezing
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Changes in rheological properties of hydroxypro...
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- Date : 1993
- Languages : English
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- Languages : English
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Changes in rheological properties of hydroxypro...
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- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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