Split Crystallization during Debranching of Maltodextrins at High Concentration by Isoamylase-Reference-Cited by-同舟云学术

Split Crystallization during Debranching of Maltodextrins at High Concentration by Isoamylase

Published:2004-06-29 Issue:5 Volume:5 Page:1792-1798
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Pohu A.¹,Planchot V.¹,Putaux J. L.¹,Colonna P.¹,Buléon A.¹

Affiliation:

1. INRA, Rue de la Géraudière, BP 71627, 44316 Nantes Cedex 3, France, and Centre de Recherches sur les Macromolécules Végétales (affiliated with the Joseph Fourier University of Grenoble), CNRS, BP 53, 38041 Grenoble cedex 9, France

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm049881i

Reference37 articles.

1. Microstructure of amylose gels

2. Rheology of solutions of rodlike polymers: theory and comparison with experiments

3. Single crystals of amylose with a low degree of polymerization

4. The crystal and molecular structure of VH amylose by electron diffraction analysis

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