Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch
Jialiang Shi, Yimin Mao, Yong‐Cheng Shi
Topics & Concepts
AmyloseCrystallizationStarchChemical engineeringChemistryMaize starchMaterials scienceFood sciencePolymer chemistryOrganic chemistryEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion