Journal article
Phase transition in potato starch–water system I. Starch gelatinization at high moisture level
Abstract
Optical microscopy, micro-calorimetry (Calvet), FTIR spectroscopy and X-ray diffraction were used to study thermal phase transitions in potato starch–water systems at high moisture level (66–82%). Phase transition in potato starch–water systems depended on the moisture content of the system. At higher moisture contents (e.g. >66%), a first-order transition was observed at about 65 °C, which is associated with gelatinization of starch. The …
Authors
Liu Q; Charlet G; Yelle S; Arul J
Journal
Food Research International, Vol. 35, No. 4, pp. 397–407
Publisher
Elsevier
Publication Date
January 2002
DOI
10.1016/s0963-9969(01)00134-x
ISSN
0963-9969