Effect of molecular structure on phase transition behavior of rice starch with different amylose contents
Duyun Jeong, Ju Hun Lee, Hyun‐Jung Chung
Topics & Concepts
AmylopectinAmyloseStarchRetrogradation (starch)ChemistryFood scienceMelting temperatureGlass transitionPhase transitionCrystallographyPolymerMaterials scienceOrganic chemistryThermodynamicsComposite materialPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology