Analysis of the sol and gel structures of potato starch over a wide spatial scale
Author:
Affiliation:
1. Graduate School of Organic Materials Engineering Yamagata University Yonezawa Japan
2. SPring‐8/JASRI Sayo‐gun Japan
Funder
Tojuro Iijima Foundation for Food Science and Technology
Japan Society for the Promotion of Science
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2441
Reference36 articles.
1. Small-Angle Scattering from Mass and Surface Fractals
2. Small-Angle Scattering from Fractals: Differentiating between Various Types of Structures
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4. Testing Classical Approach to Polymer Solutions on SAXS Data of λ-Carrageenan, κ-Carrageenan and Methylcellulose Systems
5. Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities
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