Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches
- Auteur
- KLUCINEC, J. D1 ; THOMPSON, D. B1
[1] Department of Food Science, The Pennsylvania State University, University Park 16802, United States - Source
Cereal chemistry. 1999, Vol 76, Num 2, pp 282-291 ; ref : 1 p.1/4
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Domaine scientifique
- Agronomy, agriculture, phytopathology; Food science technology
- Editeur
- American Association of Cereal Chemists, St. Paul, MN
- Pays de publication
- United States
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Amidon maïs Amylopectine Amylose Gel colloïdal Gélification Interaction intermoléculaire Refroidissement Réchauffage Rétrogradation Traitement thermique Transition phase Polyoside
- Mot clé (en)
- Corn starch Amylopectin Amylose Colloidal gel Gelation Intermolecular interaction Cooling Reheating Retrogradation Heat treatment Phase transitions Polysaccharide
- Mot clé (es)
- Almidón maíz Amilopectina Amilosa Gel coloidal Gelificación Interacción intermolecular Enfriamiento Recalentamiento Retrogradación Tratamiento térmico Transición fase Poliósido
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B01 Industries de l'amidon et produits amylacés
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 1742520
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
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DOI
10.1094/CCHEM.1999.76.2.282 
https://dx.doi.org/10.1094/CCHEM.1999.76.2.282
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