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Starch : Physicochemical and functional aspects

Eliasson, Ann Charlotte LU (2017) p.479-578
Abstract

When starch is heated in water, it absorbs water and swells. is is the process of gelatinization, a process that causes a tremendous change in the rheological properties of the starch suspension. e properties of starch gels are very sensitive to factors such as shearing, temperature, heating or cooling rate, and, of course, the source of the starch and the presence of other components. e gelatinization process depends on the presence of both crystalline and amorphous domains in the starch granule.

Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
host publication
Carbohydrates in Food
edition
3
pages
479 - 578
publisher
CRC Press
external identifiers
  • scopus:85052767784
ISBN
9781482245516
9781482245431
DOI
10.1201/9781315372822
language
English
LU publication?
yes
id
5627cb88-5a66-43c0-9cb6-cc0fac535e78
date added to LUP
2018-11-19 08:20:24
date last changed
2024-06-10 22:38:00
@inbook{5627cb88-5a66-43c0-9cb6-cc0fac535e78,
  abstract     = {{<p>When starch is heated in water, it absorbs water and swells. is is the process of gelatinization, a process that causes a tremendous change in the rheological properties of the starch suspension. e properties of starch gels are very sensitive to factors such as shearing, temperature, heating or cooling rate, and, of course, the source of the starch and the presence of other components. e gelatinization process depends on the presence of both crystalline and amorphous domains in the starch granule.</p>}},
  author       = {{Eliasson, Ann Charlotte}},
  booktitle    = {{Carbohydrates in Food}},
  isbn         = {{9781482245516}},
  language     = {{eng}},
  pages        = {{479--578}},
  publisher    = {{CRC Press}},
  title        = {{Starch : Physicochemical and functional aspects}},
  url          = {{http://dx.doi.org/10.1201/9781315372822}},
  doi          = {{10.1201/9781315372822}},
  year         = {{2017}},
}