Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose content
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- 作者：N. Kanga ; Y.J. Zuob ; L. Hilliouc ; M. Ashokkumarb ; Y. Hemara ; d ; y.hemar@auckland.ac.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Starch pastes ; Amylose ; High-power ultrasound ; Viscosity ; Hydrodynamic radius
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：183-191
- 全文大小：1240 K
文摘
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High-amylose corn starch pastes are degraded less by high-power ultrasound (HPUS).
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HPUS reduces markedly the viscosity and extent of pseudoplasticity of the pastes.
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A relationship between viscosity and hydrodynamic radius of the starch molecules.
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This relationship is explained by the theories developed for synthetic polymers.