Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
- Author
- WONGSAGONSUP, Rungtiwa1 ; PUJCHAKARN, Thamonwan1 ; JITRAKBUMRUNG, Suparat1 ; CHAIWAT, Weerawut2 ; FUONGFUCHAT, Asira3 ; VARAVINIT, Saiyavit4 ; DANGTIP, Somsak5 6 ; SUPHANTHARIKA, Manop4
[1] Food Technology Program, Mahidol University, Kanchanaburi Campus, Kanchanaburi 71150, Thailand
[2] Environmental Engineering and Disasters Management Program, Mahidol University. Kanchanaburi Campus, Kanchanaburi 71150, Thailand
[3] National Metal and Materials Technology Center (MTEC), National Science and Technology Development Agency (NSTDA), Ministry of Science and Technology, Klong Luang, Pathum Thani 12120, Thailand
[4] Department of Biotechnology. Faculty of Seience, Mahidol University, Bangkok 10400, Thailand
[5] Department of Physics and NANOTEC CoE at Mahidol University, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
[6] ThEP Center, CHE, Ministry of Education, Bangkok 10400, Thailand - Source
Carbohydrate polymers. 2014, Vol 101, pp 656-665, 10 p ; ref : 3/4 p
- CODEN
- CAPOD8
- ISSN
- 0144-8617
- Scientific domain
- Polymers, paint and wood industries
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cross-linked tapioca starch Physicochemical properties Rheological properties Sodium trimetaphosphate Sodium tripolyphosphate
- Keyword (fr)
- Amidon Analyse sensorielle Courbe écoulement Dispersion aqueuse Ecoulement cisaillé Epaississant Etude expérimentale Flaveur Gonflement Polymère phosphore Polymère réticulé Potage Préparation Réticulation Température transition Transparence Trimétaphosphate Triphosphate Viscoélasticité Amidon tapioca Propriété empesage Température gélatinisation Oside polymère
- Keyword (en)
- Starch Sensory analysis Flow curve Aqueous dispersion Shear flow Thickening agent Experimental study Flavor Swelling Phosphorus polymer Crosslinked polymer Soup Preparation Crosslinking Transition temperature Transparency Trimetaphosphates Triphosphates Viscoelasticity Oside polymer
- Keyword (es)
- Almidón Análisis sensorial Curva caudal Dispersión acuosa Flujo cizallado Espesante Estudio experimental Flavor Inflamiento Polímero fósforo Polímero reticulado Sopa Preparación Reticulación Temperatura transición Transparencia Trimetafosfato Trifosfato Viscoelasticidad Osido polímero
- Classification
- Pascal
- 001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries Physical chemistry of polymers
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28344856
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.carbpol.2013.09.100 
https://dx.doi.org/10.1016/j.carbpol.2013.09.100
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