Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing
Chunyan Su, Ahmed S.M. Saleh, Bo Zhang, Kun Zhao, Xiangzhen Ge, Qian Zhang, Wenhao Li
Topics & Concepts
AmylopectinCrystallinityStarchAnnealing (glass)SolubilityChemistryAmyloseFood scienceSwellingChemical engineeringWheat starchMaterials scienceCrystallographyOrganic chemistryComposite materialEngineeringFood composition and propertiesPhytase and its ApplicationsPolysaccharides Composition and Applications