Structural modifications of granular starch upon acylation with short-chain fatty acids
- Author
- LOPEZ-RUBIO, Amparo1 ; CLARKE, Julie M2 3 ; SCHERER, Ben2 3 ; TOPPING, David L2 3 ; GILBERT, Elliot P1
[1] Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia
[2] Preventative Health National Research Flagship, South Australia, Australia
[3] CSIRO Human Nutrition, Adelaide, 5000, South Australia, Australia - Source
Food hydrocolloids. 2009, Vol 23, Num 7, pp 1940-1946, 7 p ; ref : 1/2 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acylation FT-IR SAXS SEM Starch Structure XRD
- Keyword (fr)
- Acide gras Acylation Amidon Microscopie électronique balayage Modification Spectrométrie IR Transformation Fourier Glucide Lipide Polyoside
- Keyword (en)
- Fatty acids Acylation Starch Scanning electron microscopy Modification Infrared spectrometry Fourier transformation Carbohydrate Lipids Polysaccharide
- Keyword (es)
- Acido graso Acilación Almidón Microscopía electrónica barrido Modificación Espectrometría IR Transformación Fourier Glúcido Lípido Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- 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
- 21641816
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.foodhyd.2009.01.003 
https://dx.doi.org/10.1016/j.foodhyd.2009.01.003
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