Water effect on the interaction between amylose and amylopectin during retrogradation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference16 articles.
1. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydrate Polymers,1998
2. Retrogradation of amylopectin and the effects of amylose and added surfactants emulsifiers;Gudmundsson;Carbohydrate Polymers,1990
3. Structural changes in corn starches during alkaline dissolution by vortexing;Han;Carbohydrate Polymers,2004
4. Structural changes of debranched corn starch by aqueous heating and stirring;Han;Cereal Chemistry,2003
5. Relationship between the distribution of the chain-length of amylopectin and the crystalline-structure of starch granules;Hizukuri;Carbohydrate Research,1985
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