Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content
Adrian Soler, Erendira D. Valenzuela-Díaz, Gonzalo Velázquez, Jorge A. Huerta-Ruelas, Eduardo Morales‐Sánchez, Regina Hernández‐Gama, Guadalupe Méndez‐Montealvo
Topics & Concepts
ChemistryHydrolysisDifferential scanning calorimetryFourier transform infrared spectroscopyStarchAmyloseAcid hydrolysisAmorphous solidInfrared spectroscopyNuclear chemistryFood scienceChemical engineeringOrganic chemistryEngineeringThermodynamicsPhysicsFood composition and propertiesProteins in Food SystemsCassava research and cyanide