Effects of salts on physicochemical, microstructural and thermal properties of potato starch
- Author
- HONGXIAN ZHOU1 ; CHENJIE WANG1 ; LIU SHI1 ; TONG CHANG1 ; HONG YANG1 2 3 4 ; MIN CUI5 6
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
[2] Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China
[3] National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China
[4] Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China
[5] State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
[6] Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, Hubei 430070, China - Source
Food chemistry. 2014, Vol 156, pp 137-143, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Gelatinization Hofmeister series Physicochemical properties Potato starch Salts
- Keyword (fr)
- Amidon pomme de terre Propriété physicochimique Sel Polyoside
- Keyword (en)
- Potato starch Physicochemical properties Salt Polysaccharide
- Keyword (es)
- Almidón patata Propiedad fisicoquímica Sal Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28360724
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.2014.02.015 
https://dx.doi.org/10.1016/j.foodchem.2014.02.015
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