Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95°C). Different conditions influenced the formati...
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| Main Authors: | , , , , , |
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| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9319 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64158 |
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| Institution: | Chiang Mai University |
| Language: | English |