Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics
By Yanika Watcharatewinkul, C. Puttanlek, V. Rungsardthong, D. Uttapap. 2009
196 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/9bead7a189c4d508a7f976d808b575814a5e26b4
How researchers see this paper
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- Juraluck Juansang
- Wittawat Jiranuntakul
- C. Puttanlek
- V. Rungsardthong
- Santhanee Puncha-arnon
- D. Uttapap
Citations in the corpus
- Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches (2011, background): “, 2006), phase separation between amylose and amylopectin, compaction of granular matter by vapor pressure force, as well as chemical bonding/interactions that occur during HMT (Watcharatewinkul et al., 2009).”
- Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches (2012, background): “The results obtained could be explained in relation to the free amylose dispersed in starch gel, as reported by Watcharatewinkul et al. (2009). They found that amylose leaching of HMT canna starch tended to be lower when the moisture content of the starch increased.”