Effect of Sugars on Recrystallization and Glass Transition of Rice starch Gels

Cheon, K. C.; Kim, K. J.; Kim, Y. S.; Baik, M. Y.; Chang, Y. I.; Chang, K. S.

doi:10.13050/foodengprog.1998.2.3.235

Food Eng. Prog. 1998; 2(3):235-242

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.235

Article

쌀전분젤의 재결정화와 유리전이에 미치는 당류의 영향

천기철¹, 김광중¹, 김왕수¹, 백무열¹, 장영일², 장규섭²^,^*

Effect of Sugars on Recrystallization and Glass Transition of Rice starch Gels

K. C. Cheon¹, K. J. Kim¹, Y. S. Kim¹, M. Y. Baik¹, Y. I. Chang², K. S. Chang²^,^*

Author Information & Copyright ▼

¹국방과학연구소

²충남대학교 식품공학과

¹Agency for Defense Developement

²Deparment of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-Seob Chang, Department Food Science and Technology, Changnam National University, Taejon 305-764, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998