Xie et al., 2018 - Google Patents
Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose contentXie et al., 2018
View PDF- Document ID
- 3079065082911922887
- Author
- Xie H
- Gao J
- Xiong X
- Gao Q
- Publication year
- Publication venue
- Food Hydrocolloids
External Links
Snippet
Waxy maize starch (W), normal maize starch (N), and Hylon V (H) were modified by heat- moisture treatment (HMT) with guar gum (G). The physicochemical properties of the HMT starch-guar samples (modified samples: HMT-WG, HMT-NG, and HMT-HG) were …
- 229920000856 Amylose 0 title abstract description 60
Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/14—Cold water dispersible or pregelatinised starch
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