Effect of CaCl

Calcium Chloride / chemistry Calorimetry, Differential Scanning Emulsions / chemistry Solanum tuberosum / metabolism Starch / analogs & derivatives Succinates / chemistry Temperature Viscosity X-Ray Diffraction
CaCl(2) pre-treatment Functional properties OSA-starch Succinylation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Aug 2019
Historique:
received: 15 01 2019
revised: 07 03 2019
accepted: 07 03 2019
entrez: 24 3 2019
pubmed: 25 3 2019
medline: 8 5 2019
Statut: ppublish

Résumé

Potato starch was pre-treated with CaCl

Identifiants

DOI: 10.1016/j.foodchem.2019.03.018 PMID: 30902296
pubmed: 30902296
pii: S0308-8146(19)30471-6
doi: 10.1016/j.foodchem.2019.03.018
pii:
doi:

Substances chimiques

Emulsions 0
Succinates 0
octenyl succinic anhydride-modified starch 0
octenyl succinate 28805-58-5
Starch 9005-25-8
Calcium Chloride M4I0D6VV5M

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

291-296

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Jinwei Wang (J)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Fei Ren (F)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Hongjie Huang (H)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Yanhua Wang (Y)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Les Copeland (L)

The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia.

Shuo Wang (S)

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address: s.wang@tust.edu.cn.

Shujun Wang (S)

State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China. Electronic address: sjwang@tust.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Produits chimiques inorganiques › Composés du chlore › Acide chlorhydrique › Chlorure de calcium › Effect of CaCl
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse thermique différentielle › Calorimétrie différentielle à balayage › Effect of CaCl
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Effect of CaCl
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Solanum › Solanum tuberosum › Effect of CaCl
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › Effect of CaCl
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Diacides carboxyliques › Succinates › Effect of CaCl
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Effect of CaCl
questionsmedicales.fr › Phénomènes chimiques › Viscosité › Effect of CaCl
questionsmedicales.fr › Phénomènes chimiques › Diffraction des rayons X › Effect of CaCl