The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup.

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Qingjie Sun; Yan Xing; Chao Qiu; Liu Xiong;
  • Publisher: Public Library of Science (PLoS)
  • Journal: PLoS ONE,volume 9,issue 4 (issn: 1932-6203, eissn: 1932-6203)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC3996010, doi: 10.1371/journal.pone.0095862
  • Subject: Materials Physics | Natural Materials | Research Article | Microstructure | Chemical Properties | Crops | Agriculture | Physical Sciences | Cereal Crops | Applied Chemistry | Chemistry | Biology and Life Sciences | Physical Chemistry | Materials Science | Medicine | Maize | Q | Viscosity | R | Material Properties | Science | Materials Chemistry
    mesheuropmc: nutritional and metabolic diseases | food and beverages | congenital, hereditary, and neonatal diseases and abnormalities

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, espec... View more
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