Effect of long-term retrogradation on the crystallinity, vibrational and rheological properties of potato, corn, and rice starches
Gonzalo Velázquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Méndez‐Montealvo, Rodrigo Velázquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales‐Sánchez, Marcela Gaytán‐Martínez, Mario E. Rodríguez‐García, Brenda Contreras‐Jiménez
Topics & Concepts
CrystallinityRetrogradation (starch)RheologyTerm (time)Food scienceAgronomyChemistryMaterials scienceComposite materialStarchBiologyPhysicsAmyloseQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology