The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel

► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content wa...

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Veröffentlicht in:	Food chemistry 2012-08, Vol.133 (4), p.1214-1221
Hauptverfasser:	Lu, Zhan-Hui, Donner, Elizabeth, Yada, Rickey Y., Liu, Qiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Correlation Drying Dynamic viscoelasticity Foods Heating In vitro starch digestibility Phosphorus Potato starch Ramps Rheological properties Starch gel Starches Thermal property
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