Browsing Research Articles (Food Science) by Subject "Amylose–lipid complexes"

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Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid

D’Silva, Tanya V.; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad (Elsevier, 2011-03)

This study determined the effects of stearic acid on the functional properties of teff 27 starch, a compound granule starch in comparison to maize, a simple type granule starch. 28 Stearic acid was incorporated into teff ...
Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes

Wokadala, Obiro Cuthbert; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Elsevier, 2012-09)

The occurrence of amylose–lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min ...

Now showing items 1-2 of 2

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