On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies

Authors :: Isabel Mira
Karin Persson
V. Kurtis Villwock
Source :: Carbohydrate Polymers. 68:665-678
Publication Year :: 2007
Publisher :: Elsevier BV, 2007.
Abstract: Pasting and calorimetric studies of normal and waxy wheat starch were performed in the presence of a series of ionic (sulphates, trimethyl ammonium bromides) and non-ionic (monoglycerides, maltos ...

Subjects :: Chromatography
Polymers and Plastics
Transition temperature
Organic Chemistry
food and beverages
Ionic bonding
Temperature induced
Aqueous suspension
chemistry.chemical_compound
Wheat starch
Starch gelatinization
chemistry
Amylose
Materials Chemistry
lipids (amino acids, peptides, and proteins)
Ammonium
Nuclear chemistry

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