Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches
- Author
- BAE, Ho J1 ; CHA, Dong S1 ; WHITESIDE, William S2 ; PARK, Hyun J1 2
[1] Graduate School of Biotechnology, Korea University, 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Korea, Republic of
[2] Department of Packaging Science, Clemson University, Clemson, SC 29634-0320, United States - Source
Food chemistry. 2008, Vol 106, Num 1, pp 96-105, 10 p ; ref : 1 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amylose Film Gelatin HPMC Hard capsule SEC-MALLS Starch
- Keyword (fr)
- Amidon pomme de terre Amylose Film Gélatine Haricot Mungo Ipomoea batatas Patate douce Propriété Vigna radiata Angiospermae Convolvulaceae Dicotyledones Leguminosae Légume Polyoside Spermatophyta Tubercule
- Keyword (en)
- Potato starch Amylose Film Gelatin Mungbean Ipomoea batatas Sweet potato Properties Vigna radiata Angiospermae Convolvulaceae Dicotyledones Leguminosae Vegetables Polysaccharide Spermatophyta Tuber
- Keyword (es)
- Almidón patata Amilosa Película Gelatina Frijol Mungo Ipomoea batatas Batata Propiedad Vigna radiata Angiospermae Convolvulaceae Dicotyledones Leguminosae Hortalizas Poliósido Spermatophyta Tubérculo
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19065957
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
10.1016/j.foodchem.2007.05.070 
https://dx.doi.org/10.1016/j.foodchem.2007.05.070
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