Interaction force between laminarin and different crystal starches describes the gelatinization properties
Jinhan Su, Shuqi He, Suzhen Lei, Keqian Huang, Chuannan Li, Yi Zhang, Hongliang Zeng
Topics & Concepts
AmyloseStarchRheologyHydrogen bondViscoelasticityChemistryChemical engineeringLeaching (pedology)Shear thinningViscosityApparent viscosityMaterials scienceOrganic chemistryComposite materialMoleculeEnvironmental scienceEngineeringSoil waterSoil scienceFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology