The anti-retrogradation properties of maize amylopectin treated by being co-crystallized with NaCl
Zhixiang He, Danli Wang, Xijun Lian, Junjie Guo, Wei Zhu
Topics & Concepts
AmylopectinRetrogradation (starch)ChemistryStarchEutectic systemHydrolysisMaize starchCrystallographyCrystallizationFood scienceChromatographyAmyloseOrganic chemistryMicrostructureFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications