GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS

PEDRO M. S. da SILVA; JORGE C. OLIVEIRA; M. A. RAO

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GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS

机译：加热改性蜡和未改性玉米淀粉分散体的粒度分布和流变行为

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The effect of granule size distribution, supported by microscopic analysis, on the steady shear and dynamic shear rheological behavior of 5/100 gelatinized modified waxy maize starch (MWMS) dispersions heated at 80C for time periods from 0.5 to 30 min was examined and data obtained with 5/100 unmodified maize starch (UMS) dispersions was used to provide additional insight. The MWMS dispersions showed a faster and more extensive swelling than the UMS disper- sions at 80C.

机译：在微观分析的支持下，考察了粒度分布对在80℃下加热0.5至30分钟的5/100糊化改性蜡质玉米淀粉（MWMS）分散体的稳态剪切和动态剪切流变行为的影响，并获得了数据结合使用5/100未改性玉米淀粉（UMS）分散液可提供更多见解。 MWMS分散液在80°C时比UMS分散液显示出更快，更广泛的溶胀。

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《Journal of Texture Studies》 |1997年第2期|p.123-138|共16页
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PEDRO M. S. da SILVA; JORGE C. OLIVEIRA; M. A. RAO;
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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
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1. GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS [J] . PEDRO M.S. da SIL VA, JORGE C. OLIVEIRA, M.A. RAO Journal of texture studies . 1997,第2期

机译：加热改性蜡和未改性玉米淀粉分散体的粒度分布和流变行为
2. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures [J] . V.M.Acquarone, M.A.Rao Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2003,第4期

机译：蔗糖对在两种温度下加热的交联蜡质玉米淀粉分散体的流变学和粒度的影响
3. Granule size and rheological behavior of heated tapilca starch dispersions [J] . Rao M.A., Tattiyakul J. Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 1999,第2期

机译：加热的木薯淀粉分散体的粒度和流变行为
4. Rheological Behavior, Granule Size Distribution and Differential Scanning Calorimetry of Cross-Linked Banana (Musa paradisiaca) Starch. [C] . María C. Núnez-Santiago, Amira J. Maristany-Cáceres, Francisco J. García Suárez, International Congress on Rheology . 2008

机译：交联香蕉（Musa Paradisiaca）淀粉的流变行为，颗粒尺寸分布及差示扫描量热法。
5. Phase behavior of inulin and waxy maize starch systems as a model of carbohydrate-carbohydrate interactions. [D] . Zimeri, Jeanny Evelyn. 2003

机译：菊粉和蜡质玉米淀粉系统的相行为是碳水化合物与碳水化合物相互作用的模型。
6. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules dissolved starch and non-solvent precipitates [O] . Hisfazilah Saari, Marie Wahlgren, Marilyn Rayner, -1

机译：不同OSA改性蜡质玉米乳化剂的乳液稳定性比较：颗粒溶解的淀粉和非溶剂沉淀
7. Rheological properties of heated cross-linked waxy maize starch dispersions [O] . Silva, Pedro M. S. da, Oliveira, J.C., Rao, M.A. 1998

机译：加热交联蜡质玉米淀粉分散体的流变特性

GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS

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