| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277342 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠High-amylose maize starch was gelatinized using alkali treatment. ⺠The gelatinized starch was homogenized through a high-pressure homogenization process. ⺠The rheological properties and microstructure of homogenized pastes were determined. ⺠HPH treatment decreased apparent viscosity and improved paste clarity significantly. ⺠HPH treatment was found to inhibit the starch retrogradation in gels.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Bao Wang, Dong Li, Li-jun Wang, Yan-hong Liu, Benu Adhikari,