Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
Ke Guo, Yu Tian, Dagmara Podzimska‐Sroka, Jacob J. K. Kirkensgaard, Klaus Herburger, Kasper Enemark‐Rasmussen, Tue Hassenkam, Bent Larsen Petersen, Andreas Blennow, Yuyue Zhong
Topics & Concepts
AmyloseStarchGranule (geology)SwellingViscosityPorosityChemistryChemical engineeringWater contentMaterials scienceCrystallographyFood scienceComposite materialOrganic chemistryGeotechnical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology