| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540575 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Starch in dry powder form can be oxidized by ozone gas but the extent of oxidation is dependent on the type of starch. ⺠Apparent viscosity of ozone-oxidized starch decreased drastically with increasing ozone generation time. ⺠Ozone-oxidized corn and sago starch gels exhibited increased retrogradation as evidenced by increased in gel firmness upon storage at 4 °C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hui-Tin Chan, Chiu Peng Leh, Rajeev Bhat, Chandra Senan, Peter A. Williams, Alias A. Karim,