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17 relations: Amylopectin, Amylose, Crystallization, Emulsion, Fat, Glucose, Hydrogen bond, Modified starch, Resistant starch, Retrogradation, Retrograde, Sodium nitrate, Staling, Starch, Starch gelatinization, Syneresis (chemistry), Viscosity.
Amylopectin
Amylopectin is a water-soluble polysaccharide and highly branched polymer of α-glucose units found in plants.
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Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.
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Crystallization
Crystallization is the (natural or artificial) process by which a solid forms, where the atoms or molecules are highly organized into a structure known as a crystal.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Hydrogen bond
A hydrogen bond is a partially electrostatic attraction between a hydrogen (H) which is bound to a more electronegative atom such as nitrogen (N), oxygen (O), or fluorine (F), and another adjacent atom bearing a lone pair of electrons.
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Modified starch
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.
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Resistant starch
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals.
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Retrogradation
Retrogradation is the landward change in position of the front of a river delta with time.
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Retrograde
Retrograde may refer to.
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Sodium nitrate
Sodium nitrate is the chemical compound with the formula NaNO3.
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Staling
Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Starch gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
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Syneresis (chemistry)
Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a liquid from a gel, as when serum drains from a contracting clot of blood.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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