Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

Wenhao Li; Hongmei Guo; Peng Wang; Xiaoling Tian; Wei Zhang; Ahmed S.M. Saleh; Jianmei Zheng; Shaohui Ouyang; Qingui Luo; Guoquan Zhang

doi:10.1016/j.carbpol.2015.05.076

JOURNAL ARTICLE

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

Wenhao Li Hongmei Guo Peng Wang Xiaoling Tian Wei Zhang Ahmed S.M. Saleh Jianmei Zheng Shaohui Ouyang Qingui Luo Guoquan Zhang

Year: 2015 Journal: Carbohydrate Polymers Vol: 131 Pages: 432-438 Publisher: Elsevier BV

DOI: 10.1016/j.carbpol.2015.05.076

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Keywords:

Differential scanning calorimetry Starch Endothermic process Retrogradation (starch) Crystallinity Enthalpy Mung bean Chemistry Swelling Solubility Glass transition Recrystallization (geology) Endotherm Materials science Nuclear chemistry Chemical engineering Food science Crystallography Organic chemistry Composite material Thermodynamics Amylose

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Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

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