Publication:
Influence of octenyl succinate rice starch on rheological properties of gelatinized rice starch before and after retrogradation

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dc.contributor.authorTuangporn Tukomaneen_US
dc.contributor.authorSaiyavit Varaviniten_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-07-12T02:14:32Z
dc.date.available2018-07-12T02:14:32Z
dc.date.issued2008-06-01en_US
dc.description.abstractSteady-shear rheological properties, including the consistency index from the power law, the yield stress and Casson plastic viscosity from the Casson's model were employed in the study of retrogradation of native rice starch, octenyl succinate (OS) rice starch and blends containing up to 80% OS rice starch. After cold storage at 4°C for 24 h, presence of OS rice starch reduced retrogradation of rice starch mixtures as indicated by reduction of measured retrogradation parameters based on the three abovementioned rheological properties. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA.en_US
dc.identifier.citationStarch/Staerke. Vol.60, No.6 (2008), 298-304en_US
dc.identifier.doi10.1002/star.200700702en_US
dc.identifier.issn1521379Xen_US
dc.identifier.issn00389056en_US
dc.identifier.other2-s2.0-46149119894en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/123456789/18728
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=46149119894&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectChemistryen_US
dc.titleInfluence of octenyl succinate rice starch on rheological properties of gelatinized rice starch before and after retrogradationen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=46149119894&origin=inwarden_US

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