Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties
Bo Zhang, Yuxiang Bai, Xiaoxiao Li, Yanli Wang, Jingjing Dong, Zhengyu Jin
Topics & Concepts
ThixotropyAmylopectinRheologyChemical engineeringChemistryStarchPolymerDynamic mechanical analysisViscosityApparent viscosityMicrostructureAmyloseMaterials scienceChromatographyPolymer chemistryOrganic chemistryCrystallographyComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems