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Comparison of Rheological Properties of Native and Pregelatinized Potato Starches
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim, Doori | - |
| dc.contributor.author | Yoo, Byoungseung | - |
| dc.date.accessioned | 2024-09-25T03:01:50Z | - |
| dc.date.available | 2024-09-25T03:01:50Z | - |
| dc.date.issued | 2014-06 | - |
| dc.identifier.issn | 1226-7708 | - |
| dc.identifier.issn | 2092-6456 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/23559 | - |
| dc.description.abstract | Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20 degrees C and 60 degrees C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperature-dependent. Dynamic moduli (G' and G '') and complex viscosity of PPS were much lower than those of NPS, while tan 5 values of PPS were in the range of 2.30-3.50 (tan delta>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization. | - |
| dc.format.extent | 4 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
| dc.title | Comparison of Rheological Properties of Native and Pregelatinized Potato Starches | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.doi | 10.1007/s10068-014-0106-4 | - |
| dc.identifier.scopusid | 2-s2.0-84903847192 | - |
| dc.identifier.wosid | 000338688600016 | - |
| dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.3, pp 787 - 790 | - |
| dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
| dc.citation.volume | 23 | - |
| dc.citation.number | 3 | - |
| dc.citation.startPage | 787 | - |
| dc.citation.endPage | 790 | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001889930 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.subject.keywordAuthor | pregelatinized starch | - |
| dc.subject.keywordAuthor | potato starch | - |
| dc.subject.keywordAuthor | theological property | - |
| dc.subject.keywordAuthor | viscosity | - |
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