Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches
Cheng Li, Bo Gong
Topics & Concepts
AmylopectinAmyloseStarchStarch gelatinizationDifferential scanning calorimetryEndothermFood scienceChemistryEndothermic processCrystallographyMaterials scienceChemical engineeringThermodynamicsOrganic chemistryAdsorptionPhysicsEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications