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Gelation of waxy barley starch hydrolysates
Marianna Lauro
*
, S.G. Ring
, V.J. Bull
, Kaisa Poutanen
*
Corresponding author for this work
Institute of Food Research
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
9
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Keyphrases
Hydrolysis
100%
Gelation
100%
Ion Exchange Chromatography
100%
Barley Starch
100%
Waxy Barley
100%
Starch Hydrolysate
100%
Hydrolysate
66%
Amylopectin
66%
Stiffness
33%
Recrystallization
33%
High Molecular Weight
33%
Degradation Products
33%
Network Formation
33%
Acid Hydrolysis
33%
Linear Relationship
33%
Colorimetry
33%
Gel Formation
33%
Shear Modulus
33%
Polymeric Products
33%
Recrystallized
33%
Acid Resistance
33%
Gelatinized
33%
Gel Structure
33%
Amylolysis
33%
Differential Scanning
33%
Peak Distribution
33%
Amylopectin Content
33%
Gel Permeation
33%
Isoamylase
33%
Initial Attack
33%
INIS
starch
100%
barley
100%
gels
100%
gelation
100%
hydrolysis
42%
ion exchange chromatography
42%
residues
28%
information
14%
chains
14%
stiffness
14%
molecular weight
14%
distribution
14%
increasing
14%
shear
14%
recrystallization
14%
peaks
14%
acid hydrolysis
14%
colorimetry
14%
isoamylase
14%
Chemical Engineering
Gelation
100%
Ion Exchange Chromatography
100%
Amylopectin
100%
Colorimetry
33%
Food Science
Starch
100%
Hydrolysate
100%
Koji
33%
Gel Structure
33%