Thixotropic properties of waxy potato starch depending on the degree of the granules pasting.

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作者： Magdalena,Krystyjan ^[1] ; Marek,Sikora ^[2] ; Greta,Adamczyk ^[2] ; Anna,Dobosz ^[2] ; Piotr,Tomasik ^[3] ; Wiktor,Berski ^[2] ; Marcin,Łukasiewicz ^[2] ; Piotr,Izak ^[4]

作者单位： University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland. Electronic address: m.krystyjan@ur.krakow.pl. ^[1] University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland. ^[2] Krakow College of Health Promotion, Krowoderska Street 73, Krakow 31-158, Poland. ^[3] University of Science and Technology, Faculty of Materials Science and Ceramics, Mickiewicza Street 30, Krakow 30-059, Poland. ^[4]

关键词 Antithixotropy Degree of structure recovery Rheological instability Thixotropy

主题词凝胶类(Gels);热温度(Hot Temperature);水解作用(Hydrolysis);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);流变学(Rheology);马铃薯(Solanum tuberosum);淀粉(Starch)

DOI 10.1016/j.carbpol.2015.12.063

PMID 26877004

发布时间 2016-12-30

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准确一般字义偏差语意偏离译文作用小提交