Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131657
Abstract: Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline… read more here.
Keywords: gelatinization degree; octenyl succinic; starch; corn starch ... See more keywords
Preparation and application of potato flour with low gelatinization degree using flash drying
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2017.1370716
Abstract: ABSTRACT A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial… read more here.
Keywords: flash; potato flour; dried potato; gelatinization degree ... See more keywords