Characterization of different high amylose starch granules. Part III: How starch fine structures affect retrogradation and formation of type 3 resistant starch
Li Ding, Jiyu Yang, Jacob J. K. Kirkensgaard, Kasper Enemark‐Rasmussen, Jinhui Chang, Lude Zhang, Sheng Chen, Andreas Blennow, Yuyue Zhong
Topics & Concepts
AmyloseStarchRetrogradation (starch)ChemistryResistant starchChemical engineeringFood scienceCharacterization (materials science)PolysaccharideMaterials scienceBiochemistryNanotechnologyEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications