Mostrando 3 resultados de: 3
Subtipo de publicación
Article(3)
Área temáticas
Tecnología alimentaria(3)
Bioquímica(1)
Ingeniería química(1)
Tecnología de otros productos orgánicos(1)
Objetivos de Desarrollo Sostenible
ODS 2: Hambre cero(3)
ODS 3: Salud y bienestar(2)
ODS 9: Industria, innovación e infraestructura(1)
Año de Publicación
2022(3)
Origen
scopus(3)
Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
ArticleAbstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginatPalabras claves:Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusRheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
ArticleAbstract: The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulPalabras claves:average viscosimetric weight, creep and recovery, gelatinization, Intrinsic viscosity, ViscoelasticityAutores:Cristina M. Rosell, Montes L., Moreira R.Fuentes:scopusUnraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
ArticleAbstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is aPalabras claves:Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus