Relations between starch fine molecular structures with gelatinization property under different moisture content
Enpeng Li, Panpan Cao, Wei Cao, Cheng Li
Topics & Concepts
AmyloseEndothermic processAmylopectinStarchStarch gelatinizationWater contentChemical engineeringMoistureChemistryLamellar structureFood scienceMaterials scienceCrystallographyOrganic chemistryAdsorptionEngineeringGeotechnical engineeringFood composition and propertiesEsophageal and GI PathologyEnzyme Production and Characterization