Rheological, thermal properties, and gelatinization kinetics of tapioca starch―trehalose blends studied by non-isothermal DSC technology
- Author
- XIAOYU ZHANG1 2 ; WENXUE ZHU2 ; QUNYI TONG1 3 ; FEI REN3
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China
[2] College of Food Science and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
[3] School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China - Source
Stärke. = Starch. 2012, Vol 64, Num 11-12, pp 996-1002, 7 p ; ref : 23 ref
- CODEN
- STRKA6
- ISSN
- 0038-9056
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology; Materials; Polymers, paint and wood industries
- Publisher
- Wiley, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- DSC Gelatinization kinetics Rheological Tapioca starch Trehalose
- Keyword (fr)
- Amidon Calorimétrie différentielle balayage Cinétique Gélatinisation Propriété rhéologique Propriété thermique Tapioca Technologie Tréhalose Glucide Polyoside
- Keyword (en)
- Starch Differential scanning calorimetry Kinetics Gelatinization Rheological properties Thermal properties Tapioca Technology Trehalose Carbohydrate Polysaccharide
- Keyword (es)
- Almidón Análisis calorimétrico barrido exploración Cinética Gelatinización Propiedad reológica Propiedad térmica Tapioca Tecnología Trehalosa Glúcido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26899599
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Access to the document
Install on your browser
DOI
10.1002/star.201200111 
https://dx.doi.org/10.1002/star.201200111
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:9:\"\u0000*\u0000jtitle\";s:7:\"St\u00e4rke\";s:9:\"\u0000*\u0000stitle\";s:7:\"St\u00e4rke\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"64\";s:8:\"\u0000*\u0000issue\";s:5:\"11-12\";s:8:\"\u0000*\u0000spage\";s:3:\"996\";s:8:\"\u0000*\u0000epage\";s:4:\"1002\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0038-9056\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:12:\"XIAOYU ZHANG\";s:10:\"\u0000*\u0000aufirst\";s:0:\"\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:3:{i:0;s:10:\"WENXUE ZHU\";i:1;s:10:\"QUNYI TONG\";i:2;s:7:\"FEI REN\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"STRKA6\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:8:\"\u0000*\u0000place\";s:8:\"Weinheim\";s:6:\"\u0000*\u0000pub\";s:5:\"Wiley\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:9:\"\u0000*\u0000jtitle\";s:7:\"St\u00e4rke\";s:9:\"\u0000*\u0000stitle\";s:7:\"St\u00e4rke\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"64\";s:8:\"\u0000*\u0000issue\";s:5:\"11-12\";s:8:\"\u0000*\u0000spage\";s:3:\"996\";s:8:\"\u0000*\u0000epage\";s:4:\"1002\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0038-9056\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:12:\"XIAOYU ZHANG\";s:10:\"\u0000*\u0000aufirst\";s:0:\"\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:3:{i:0;s:10:\"WENXUE ZHU\";i:1;s:10:\"QUNYI TONG\";i:2;s:7:\"FEI REN\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"STRKA6\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:8:\"\u0000*\u0000place\";s:8:\"Weinheim\";s:6:\"\u0000*\u0000pub\";s:5:\"Wiley\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:9:\"\u0000*\u0000jtitle\";s:7:\"St\u00e4rke\";s:9:\"\u0000*\u0000stitle\";s:7:\"St\u00e4rke\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"64\";s:8:\"\u0000*\u0000issue\";s:5:\"11-12\";s:8:\"\u0000*\u0000spage\";s:3:\"996\";s:8:\"\u0000*\u0000epage\";s:4:\"1002\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0038-9056\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:12:\"XIAOYU ZHANG\";s:10:\"\u0000*\u0000aufirst\";s:0:\"\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:3:{i:0;s:10:\"WENXUE ZHU\";i:1;s:10:\"QUNYI TONG\";i:2;s:7:\"FEI REN\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"STRKA6\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:8:\"\u0000*\u0000place\";s:8:\"Weinheim\";s:6:\"\u0000*\u0000pub\";s:5:\"Wiley\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:9:\"\u0000*\u0000jtitle\";s:7:\"St\u00e4rke\";s:9:\"\u0000*\u0000stitle\";s:7:\"St\u00e4rke\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"64\";s:8:\"\u0000*\u0000issue\";s:5:\"11-12\";s:8:\"\u0000*\u0000spage\";s:3:\"996\";s:8:\"\u0000*\u0000epage\";s:4:\"1002\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0038-9056\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:12:\"XIAOYU ZHANG\";s:10:\"\u0000*\u0000aufirst\";s:0:\"\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:3:{i:0;s:10:\"WENXUE ZHU\";i:1;s:10:\"QUNYI TONG\";i:2;s:7:\"FEI REN\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"STRKA6\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:8:\"\u0000*\u0000place\";s:8:\"Weinheim\";s:6:\"\u0000*\u0000pub\";s:5:\"Wiley\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:22:\"10.1002\/star.201200111\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:9:\"\u0000*\u0000jtitle\";s:7:\"St\u00e4rke\";s:9:\"\u0000*\u0000stitle\";s:7:\"St\u00e4rke\";s:7:\"\u0000*\u0000date\";s:4:\"2012\";s:9:\"\u0000*\u0000volume\";s:2:\"64\";s:8:\"\u0000*\u0000issue\";s:5:\"11-12\";s:8:\"\u0000*\u0000spage\";s:3:\"996\";s:8:\"\u0000*\u0000epage\";s:4:\"1002\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0038-9056\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:12:\"XIAOYU ZHANG\";s:10:\"\u0000*\u0000aufirst\";s:0:\"\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:3:{i:0;s:10:\"WENXUE ZHU\";i:1;s:10:\"QUNYI TONG\";i:2;s:7:\"FEI REN\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"STRKA6\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:138:\"Rheological, thermal properties, and gelatinization kinetics of tapioca starch\u2015trehalose blends studied by non-isothermal DSC technology\";s:8:\"\u0000*\u0000place\";s:8:\"Weinheim\";s:6:\"\u0000*\u0000pub\";s:5:\"Wiley\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:1:\"7\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
