Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content-Reference-Cited by-同舟云学术

Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content

Published:2020-04-20 Issue:11-12 Volume:72 Page:1900306
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Soler Adrian¹,Mendez‐Montealvo Guadalupe¹,Velazquez‐Castillo Rodrigo²,Hernández‐Gama Regina¹,Osorio‐Diaz Perla³,Velazquez Gonzalo¹^ORCID

Affiliation:

1. Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México

2. División de Investigación y Posgrado Facultad de Ingeniería Universidad Autónoma de Querétaro Cerro de las Campanas s/n Santiago de Querétaro Querétaro C.P. 76010 México

3. Instituto Politécnico Nacional Yautepec‐Jojutla Col. San Isidro CEPROBI. Km. 6.5 Carr Yautepec Morelos C.P. 62731 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900306

Reference31 articles.

1. Starch—composition, fine structure and architecture

2. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

3. Understanding the structure and digestibility of heat-moisture treated starch

4. Resistant starch in food: a review

5. Resistant Starch

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