Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch
Hui Xie, Ruifeng Ying, Meigui Huang
Topics & Concepts
StarchAmyloseCrystallinityRheologyChemistryFood scienceWheat starchSwellingMicrostructureChemical engineeringSolubilityIntrinsic viscosityAmylopectinViscosityPolymerMaterials scienceCrystallographyOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology