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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: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: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:scopus