Skip to main navigation
Skip to search
Skip to main content
Korea University Pure Home
Home
Profiles
Research units
Equipment
Research output
Press/Media
Search by expertise, name or affiliation
Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating
Hyun Na Kim
, Kawaljit Singh Sandhu
, Ju Hun Lee
, Hyesook S. Lim
,
Seung Taik Lim
*
*
Corresponding author for this work
Research output
:
Contribution to journal
›
Article
›
peer-review
38
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Characterisation of 2-octen-1-ylsuccinylated waxy rice amylodextrins prepared by dry-heating'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Dextrin
100%
Waxy Rice
100%
Dry Heating
100%
Physical Properties
16%
Low Molecular Weight
16%
Degree of Substitution
16%
Starch
16%
X-ray Diffraction Pattern
16%
Waxy Rice Starch
16%
Acidic Conditions
16%
Amorphous Region
16%
Physical Condition
16%
Pasting Temperature
16%
Pasting Viscosity
16%
Heating Time
16%
Storage Stability
16%
Native Starch
16%
Starch Granules
16%
Skim Milk Powder
16%
High Degree of Substitution
16%
Peak Viscosity
16%
Heating Condition
16%
Viscosity Profile
16%
Reaction pH
16%
Fat-free
16%
Foamability
16%
Dairy Cream
16%
Whipped Cream
16%
Food Science
Heating Time
33%