Effect of cation valence on the retrogradation, gelatinization and gel characteristics of maize starch
Zhuang Yang, Yu Wang, Yang Hong
Topics & Concepts
DivalentChemistryRetrogradation (starch)StarchViscosityDifferential scanning calorimetryDissolutionMaize starchRheologyEnthalpyFood scienceMaterials scienceAmyloseOrganic chemistryThermodynamicsPhysicsComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems