Impact of potato starch structural transitions on microstructure development during deep-frying
I.M. Riley, Ujjwal Verma, S. Canals Rovira, Nand Ooms, Mieke A. Nivelle, Pieter Verboven, Bart Nicolaı̈, Jan A. Delcour
Topics & Concepts
StarchMicrostructureAbsorption of waterPolymerMaterials scienceAmylopectinGlass transitionStarch gelatinizationComposite materialChemistryChemical engineeringFood scienceAmyloseEngineeringFood composition and propertiesCassava research and cyanidePolysaccharides Composition and Applications