Recent progress in understanding starch gelatinization - An important property determining food quality
Cheng Li
Topics & Concepts
AmylopectinStarchStarch gelatinizationAmyloseChemistryFood scienceModified starchEndothermic processChemical engineeringPolysaccharideEnthalpyOrganic chemistryThermodynamicsAdsorptionPhysicsEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications