Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters
Xiaoyan Yang, Yujun Pan, Songnan Li, Cheng Li, Enpeng Li
Topics & Concepts
AmylopectinAmyloseRheologyStarchDifferential scanning calorimetryFood scienceChemistryStarch gelatinizationDynamic mechanical analysisMaterials scienceOrganic chemistryPolymerComposite materialThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems