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- Hayashi, M.; Seguchi, M.
- Cereal chemistry 2004 v.81 no.5 pp. 621-625
- food chemistry, etc ; wheat starch; starch granules; heat treatment; binding capacity; rapeseed oil; potassium iodide; iodine; hydrophobicity; ultrasonics; emulsifying; microstructure; trypsin; Show all 13 Subjects
- ... Dry waxy wheat starch granules were heat-treated at 120 degrees C for 5 hr, and then shaken vigorously in a biphasic system of oil and water. Non-heat-treated starch remained in the aqueous phase, whereas the heat-treated starch granules showed a strong oil-binding ability that was lost by trypsin treatment. This result showed that the starch granule surface protein changed from hydrophilic to hyd ...
- Christianson, D.D.; Bagley, E.B.
- Cereal chemistry 1984 v.61 no.6 pp. 500
- food chemistry, etc ; starch granules; viscosity; corn starch; heat treatment; mechanical properties; swelling (materials); dispersions; Show all 8 Subjects
- ... Dispersions of cornstarch granules were heated in excess water at a temperature of 67.degree.-80.degree. C. In Couette flow at 23.degree. C (shear-rate range of 3-500 sp.), many of these dispersions showed a yield stress. Yield stresses in cornstarch dispersions are significantly lower than those reported earlier for wheat starch granule dispersions at the same volume fraction. Yield stress values ...