Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
Tommy Z. Yuan, Yongfeng Ai
Topics & Concepts
StarchAmyloseRetrogradation (starch)Food scienceThixotropyResistant starchPotato starchChemistryPolysaccharideMaize starchChemical engineeringWheat starchMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesPhytase and its ApplicationsPolysaccharides Composition and Applications