Rheological properties and phase transition of starch under shear stress

Xue, T, Yu, L, Xie, FW, Chen, L and Li, L (2008) Rheological properties and phase transition of starch under shear stress. Food Hydrocolloids, 22 6: 973-978. doi:10.1016/j.foodhyd.2007.05.008


Author Xue, T
Yu, L
Xie, FW
Chen, L
Li, L
Title Rheological properties and phase transition of starch under shear stress
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2008-08
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2007.05.008
Volume 22
Issue 6
Start page 973
End page 978
Total pages 6
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
A Haake rheometer with a twin-roll mixer was used to investigate the gelatinization processing and rheological properties of starch under shear stress conditions. Torque variation with time and temperature was used to describe starch gelatinization under shear stress. Microscopy and differential scanning calorimeter (DSC) were used to study the phase transition of samples collected from the mixer at different times and temperatures during processing. The relationship between torque variation and phase transition was used to study the mechanisms of starch gelatinization under shear stress, and to design the optimum extrusion conditions. The results showed that DSC was able to detect a certain degree of gelatinization enthalpy, even after birefringence had disappeared.
Keyword Phase transition
Gelatinization
Rheology
Starch
Haake rheometer
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Australian Institute for Bioengineering and Nanotechnology Publications
 
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Created: Thu, 10 Mar 2011, 13:19:52 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology