Effects of molecular characteristics of tea polysaccharide in green tea on glass transitions of potato amylose, amylopectin and their mixtures

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 486-494

  Guo, Li ^a,b   Liang, Qin ^a   Du, Xianfeng ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b Technical Center of Shanghai Tobacco (Group) Corp   (China)

Author keywords

Amylopectin; Amylose; Glass transitions; Green tea; Molecular characteristics; Tea polysaccharide (TPS)

Indexed keywords

SOLANUM TUBEROSUM;

EID: 77957778802     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.027     Document Type: Article

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