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CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS-LINKING

✍ Scribed by HAK RYANG KIM; ANN-CHARLOTTE ELIASSON

Book ID: 111346319
Publisher: John Wiley and Sons
Year: 1993
Tongue: English
Weight: 682 KB
Volume: 24
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.1993.tb00044.x

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CHANGES IN RHEOLOGICAL PROPERTIES OF HYD

CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY

✍ ANN-CHARLOTTE ELIASSON; HAK RYANG KIM 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 740 KB

Changes in rheological properties of hyd

Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

✍ Hak Ryang Kim; Per Muhrbeck; Ann-Charlotte Eliasson 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 664 KB

## Abstract The effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen