Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

Agriculture & Biology

• in vitro digestibility 95%
• corn starch 85%
• physicochemical properties 63%
• oxidation 59%
• air 52%
• starch 46%
• heat 45%
• modified starch 40%
• temperature 32%
• resistant starch 19%
• gelatinization temperature 19%
• starch gels 18%
• enthalpy 17%
• X-ray diffraction 15%
• solubility 14%
• granules 13%
• digestibility 13%
• viscosity 12%
• electrons 11%

Medicine & Life Sciences

• Zea mays 100%
• Starch 91%
• Heating 86%
• Air 64%
• Temperature 58%
• In Vitro Techniques 35%
• X-Ray Diffraction 8%
• Fourier Analysis 8%
• Hydroxyl Radical 8%
• Viscosity 7%
• Solubility 7%
• Gels 6%
• Electrons 5%

Chemistry

• Starch 74%
• Oxidation Reaction 36%
• Carbonyl Group 13%
• Enthalpy 5%
• Crystallinity 5%
• Pore 4%
• Solubility 4%
• Gel 4%
• Fourier Transform Infrared Spectroscopy 4%
• Modification 4%
• Electron Particle 3%
• X-Ray Diffraction 3%
• Molecule 2%
• Surface 2%