Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch.

Wu, Di; Ma, Hong; Fu, Meixia; Tang, Xiaozhi

Wu, Di; Ma, Hong; Fu, Meixia; Tang, Xiaozhi.

Afiliación

Wu D; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China.
Ma H; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China.
Fu M; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China.
Tang X; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China.

J Food Sci Technol ; 59(11): 4405-4414, 2022 Nov.

Article en En | MEDLINE | ID: mdl-36193489

Palabras clave

Amylose/ amylopectin; Ex-situ; Gelatinization; Maize starch; Multi-scale structure

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India

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