Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage

The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Ana...

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Detalles Bibliográficos
Autores principales: Zhang, Xiaoyu, Li, Rongfang, Kang, Huaibin, Luo, Denglin, Fan, Jinling, Zhu, Wenxue, Liu, Xinfang, Tong, Qunyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5746243/
https://www.ncbi.nlm.nih.gov/pubmed/29284007
http://dx.doi.org/10.1371/journal.pone.0190180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5746243/
https://www.ncbi.nlm.nih.gov/pubmed/29284007
http://dx.doi.org/10.1371/journal.pone.0190180

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