The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content
Bo Zhang, Qian Zhang, Hao Wu, Chunyan Su, Xiangzhen Ge, Huishan Shen, Lihong Han, Xiuzhu Yu, Wenhao Li
Topics & Concepts
CrystallinityAmyloseStarchSolubilitySwellingFood scienceWheat starchMaterials scienceChemistryEnthalpyViscosityComposite materialOrganic chemistryThermodynamicsPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications