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Changes in morphological and structural characteristics of high amylose maize starch in alkaline solution at different temperatures

  • Published:2023-07 Issue: Volume:244 Page:125397
  • ISSN:0141-8130
  • Container-title:International Journal of Biological Macromolecules
  • language:en
  • Short-container-title:International Journal of Biological Macromolecules

Author:

Han Shengjun,Hao Zongwei,Hu Yao,Li Chao,Wang Yu,Gu Zongyan,Zhang Qiang,Xiao Yaqing,Liu Yingnan,Liu Kang,Zheng Mingming,Zhou Yibin,Yu Zhenyu

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference51 articles.

1. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles;Jiao;Int. J. Food Prop.,2020

2. Structure-functions relationship of modified starches for pharmaceutical and biomedical applications;Labelle;Starch-Strke,2020

3. Thermoformed containers based on starch and starch/coffee waste biochar composites;Diaz;Energies,2020

4. Mechanistic studies of starch retrogradation and its effects on starch gel properties;Liu;Food Hydrocoll.,2021

5. Structural changes in corn starch granules treated at different temperatures;Wang;Food Hydrocoll.,2021
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