Gelatinization Properties of Chinese Water Chestnut Starch and Lotus Root Starch
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2) , 445-449
- https://doi.org/10.1111/j.1365-2621.1986.tb11151.x
Abstract
A microscope heating‐stage and differential scanning calorimetry were used to characterize the gelatinization of lotus root starch and water chestnut starch. The effect of varying concentrations of different sugars on gelatinization temperature was also studied.This publication has 4 references indexed in Scilit:
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- Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization RatesJournal of Food Science, 1983
- Fibrillar Structure of Starch. Evidence for Crossed Fibrils from Incipient GelatinizationStarch ‐ Stärke, 1974
- BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,bJournal of Food Science, 1959