Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch
Di Wu, H. Ma, Meixia Fu, Xiaozhi Tang
Topics & Concepts
CrystallinityStarchSmall-angle X-ray scatteringAmylopectinFourier transform infrared spectroscopyMaterials scienceStarch gelatinizationChemical engineeringCrystallographyChemistryFood scienceScatteringAmyloseOpticsEngineeringPhysicsFood composition and propertiesNanocomposite Films for Food PackagingMicroencapsulation and Drying Processes