Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study
Zhaleh Ladjevardi, Mohammad Mousavi, Gholamreza Askari, Masoumeh Dolati, Cyril J.F. Kahn, Elmira Arab‐Tehrany
Topics & Concepts
StarchSyneresisFood scienceChemistryAbsorption of waterSwellingSolubilitySwelling capacityModified starchAgronomyMaterials scienceOrganic chemistryComposite materialBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems