Effect of drying method and hydrothermal treatment of pregelatinized Hylon VII starch on resistant starch content
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.025
Abstract: Abstract The effect of pregelatinization and drying method in resistant starch (RS) content of high amylose starch (Hylon VII, 70% amylose content) was studied. Starch was subjected to autoclaving pre-gelatinization (40% starch suspension w/w, 121 °C)… read more here.
Keywords: drying method; content; effect; hylon vii ... See more keywords
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105212
Abstract: Abstract Octenyl succinic starch esters were prepared from three corn starches with different amylose content; namely, waxy (5.43%), normal (25.16%) and Hylon VII (65.84%). The degree of substitution varies from 0.0103 for waxy starch to… read more here.
Keywords: corn; emulsification; hylon vii; effect ... See more keywords