Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid
Guido Rolandelli, Silvio D. Rodríguez, Marı́a del Pilar Buera
Topics & Concepts
Retrogradation (starch)ChemistryPectinGuar gumGallic acidStarchDifferential scanning calorimetrySwelling capacitySwellingKineticsFood scienceNuclear chemistryChemical engineeringBiochemistryAmyloseAntioxidantPhysicsQuantum mechanicsEngineeringThermodynamicsFood composition and propertiesGinkgo biloba and Cashew ApplicationsNanocomposite Films for Food Packaging