Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy...

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Bibliographic Details
Main Authors:	Ployfon Boonkor, Leonard M. C. Sagis, Namfone Lumdubwong
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Foods
Subjects:	granule size amylose content pasting properties sugar–acid system small amplitude oscillatory shear (SAOS) large amplitude oscillatory shear (LAOS)
Online Access:	https://www.mdpi.com/2304-8158/11/24/4060

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