Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches-Reference-Cited by-同舟云学术

Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches

Published:2020-08-18 Issue:2 Volume:56 Page:671-681
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Liping Yang¹²^ORCID,Xu Li¹,Wei Dongmei¹,Du Chuanlai²,Yang Jianting²,Zhou Yibin¹

Affiliation:

1. Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China

2. School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14667

Reference29 articles.

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2. Physicochemical Studies on Starches. Part 63. The Molecular Size and Shape of Amylopectin

3. On the nature of categories of chains in amylopectin and their connection to the super helix model

4. Composition of clusters and their arrangement in potato amylopectin

5. Composition of building blocks in clusters from potato amylopectin

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