Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites

Author:

Gomand Sara V.1,Lamberts Lieve2,Gommes Cedric J.3,Visser Richard G. F.4,Delcour Jan A.1,Goderis Bart5

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

2. S.A. Citrique Belge N.V., Pastorijstraat 249, B-3300 Tienen, Belgium

3. Department of Chemical Engineering, University of Liège, allée du 6 Août 3, B-4000 Liège, Belgium

4. Laboratory of Plant Breeding, Department of Plant Sciences, Wageningen University and Research Centre, PO Box 386, NL-6700 AJ Wageningen, The Netherlands

5. Polymer Chemistry and Materials, Chemistry Department, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

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