Litcius/Paper detail

High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility

Haiteng Li, Sushil Dhital, Bernadine M. Flanagan, Jitendra Mata, Elliot P. Gilbert, Michael J. Gidley

2020Food Hydrocolloids71 citationsDOI

Topics & Concepts

AmyloseAnnealing (glass)ChemistryGranule (geology)Lamellar structureFood scienceCrystallographyStarchChemical engineeringMaterials scienceComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility | Litcius