Thermal, rheological, and mechanical properties of normal corn and potato starch blends
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1171779
Abstract: ABSTRACT Native corn and potato starches were mixed in different proportions. Blends presented similar values to potato starch at onset temperature and at ending temperature to corn starch. CS20PS80 blend had the highest values for… read more here.
Keywords: thermal rheological; corn; starch; corn potato ... See more keywords
Structure and Physicochemical Properties of Malate Starches from Corn, Potato, and Wrinkled Pea Starches
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DOI: 10.3390/polym11091523
Abstract: In this study, corn, potato, and wrinkled pea starches were esterified with malic acid under high temperatures for different lengths of time. The degree of substitution (DS), granule morphology, crystal structure, gelatinization properties, and the… read more here.
Keywords: potato wrinkled; malate starch; wrinkled pea; corn potato ... See more keywords