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Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures

Xiaoyan Song, Jianyang Chen, Lili Deng, Quanzhi Zhao

2024Food Chemistry34 citationsDOI

Topics & Concepts

AmyloseAmylopectinCrystallinityRheologyChemistryFood scienceStarchResistant starchCrystallographyMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures | Litcius