Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios
Fan Xie, Hui Zhang, Yongjun Xia, Lianzhong Ai
Topics & Concepts
AmylopectinAmyloseStarchPolysaccharideRheologyChemistryStarch gelatinizationWaxy cornFood scienceModified starchChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology