Molecular structure in relation to swelling, gelatinization, and rheological properties of lotus seed starch

Author:

Chen ChuanjieORCID,Zhu Fan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Contribution to light transmittance modelling in starch media;Achille;African Journal of Biotechnology,2007

2. Composition of clusters and their arrangement in potato amylopectin;Bertoft;Carbohydrate Polymers,2007

3. On the building block and backbone concepts of amylopectin structure;Bertoft;Cereal Chemistry,2013

4. Fine structure of amylopectin;Bertoft,2015

5. Starch in rubbery and glassy states by FTIR spectroscopy;Capron;Carbohydrate Polymers,2007

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