Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

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Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on...

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Bibliographic Details
Main Authors:	Díaz-Calderón, P., Macnaughtan, William, Hill, Sandra, Foster, Tim, Enrione, Javier, Mitchell, John
Format:	Article
Published:	Elsevier 2018
Subjects:	Bacterial cellulose; Starch; Gelatinisation; Pasting properties; Advanced materials
Online Access:	https://eprints.nottingham.ac.uk/52210/

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