| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6671199 | The Journal of Supercritical Fluids | 2014 | 7 Pages |
Abstract
- Gelatinization of wheat starch blends with supercritical CO2.
- Contact times of 1 h lowered gelatinization temperatures (TP) by 10 to 18 °C.
- Differential scanning calorimetry was used to determine TP.
- Lowering of TP depended on both physicochemical and kinetic factors.
- Wheat starch TP was affected most making it a promising food-blend ingredient.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
I.S.M. Zaidul, T. Noda, K.M. Sharif, A.A. Karim, R.L. Jr.,