Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch
Zhuang Yang, Yu Wang, Hong Yang
Topics & Concepts
ChemistryDivalentSwellingSolubilityAmyloseStarchPotato starchValence (chemistry)Aqueous solutionViscosityAbsorption of waterNuclear chemistryInorganic chemistryFood scienceChemical engineeringOrganic chemistryBotanyMaterials scienceComposite materialBiologyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology