Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment

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Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment

Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinizatio...

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Bibliographic Details
Main Authors:	Sarker, Md. Zaidul Islam, Noda, Takahiro, Sharif, Khan Mohammad, Alias, Abdul Karim, Smith, Richard Lee
Format:	Article
Language:	English English English
Published:	Elsevier B.V. 2014
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/39260/ http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf

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