Changes of starch during thermal processing of foods: Current status and future directions
Xia Liu, Shiqing Huang, Chen Chao, Jinglin Yu, Les Copeland, Shujun Wang
Topics & Concepts
StarchFood scienceRheologyGranule (geology)Starch gelatinizationRetrogradation (starch)ChemistryPolysaccharideCarbohydrateMaterials scienceAmyloseBiochemistryComposite materialFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality