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J-GLOBAL ID：201702213446118605   Reference number：17A2000433

Effects of acid hydrolysis intensity on the properties of starch/xanthan mixtures

澱粉/キサンタン混合物の性質に及ぼす酸加水分解強度の影響【Powered by NICT】

Author (18)： Jiang Min (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Jiang Min (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Jiang Min (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Hong Yan (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Hong Yan (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Hong Yan (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Gu Zhengbiao (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Gu Zhengbiao (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Gu Zhengbiao (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Cheng Li (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Cheng Li (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Cheng Li (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Zhaofeng (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Zhaofeng (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Zhaofeng (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Caiming (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Caiming (School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China) ,  Li Caiming (Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
Material： International Journal of Biological Macromolecules  (Int J Biol Macromol)
Volume： 106  Page： 320-329  Publication year： 2018 
JST Material Number： T0898A  ISSN： 0141-8130  CODEN： IJBMDR  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： The effects of acid hydrolysis...

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Thesaurus term： crystal structure ,  dilution ,  crystallization ,  coefficient of viscosity ,  Molecular Weight ,  starch granule ,  corn starch ,  digestibility ,  X-Ray Diffraction ,  *Starch ,  gel ,  Hydrochloric Acid ,  rheological characteristics ,  Physico-chemical property ,  *acid hydrolysis ,  coefficient ,  transport coefficient ,  degree

Author keywords (4)： Acid hydrolysis ,  Starch ,  Xanthan ,  Blend

JST classification (1)： Starch  (FJ05030W)

Terms in the title (5)： 澱粉 ,  キサンタン ,  混合物 ,  性質 ,  酸加水分解