Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough
Tongtong Zhou, Yucong Zhang, Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
CrystallinityAmyloseStarchGranule (geology)Potato starchChemistryParticle sizeFood scienceRheologyPolysaccharideChemical engineeringMaterials scienceCrystallographyBiochemistryComposite materialEngineeringPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology