Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility
Qunfu Ouyang, Xiaoyan Wang, Yiwei Xiao, Feijun Luo, Qinlu Lin, Yongbo Ding
Topics & Concepts
SonicationAmyloseStarchRetrogradation (starch)Starch gelatinizationEnthalpyFood scienceChemistryResistant starchMaize starchDegree (music)ChromatographyThermodynamicsAcousticsPhysicsFood composition and propertiesFood and Agricultural SciencesMicrobial Metabolites in Food Biotechnology