Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating - Sui, Zhongquan; Yao, Tianming; Zhao, Yue; Ye, Xiaoting; Kong, Xiangli; Ai, Lianzhong (Food chemistry, 2015)
Keywords: absorbance; Amylopectin - chemistry; Amylose - chemistry; Chemical Phenomena; corn starch; crystal structure; Food Handling; Fourier transform infrared spectroscopy; gelatinization; heat; HMT; Hot Temperature; Length of heating; Maize starch; Moisture content; pasting properties; Solubility; Spectroscopy, Fourier Transform Infrared; swelling (materials); temperature; Water - chemistry; water content; waxy corn; X-radiation; X-Ray Diffraction; Zea mays - chemistry; Maize starch; Length of heating; Moisture content; HMT