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Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

Andrés Gustavo Teobaldi, Gabriela N. Barrera, Lorena S. Sciarini, Pablo D. Ribotta

2021European Food Research and Technology12 citationsDOI

Topics & Concepts

StarchGlutenSucroseStarch gelatinizationRheologySlurryViscoelasticityChemistryViscosityFood scienceSugarMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten | Litcius