Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making
Stijn Reyniers, Nele Vluymans, Niels De Brier, Nand Ooms, Sandra Matthijs, Kristof Brijs, Jan A. Delcour
Topics & Concepts
ChemistryAmyloseStarchFood scienceDegree of polymerizationDry matterPotato starchAmylaseSwellingPolymerizationBiochemistryChemical engineeringBotanyOrganic chemistryPolymerEnzymeEngineeringBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPotato Plant Research