Nano-Structures of DeBranched Potato Starch Obtained by Isoamylolysis

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  An, Hongjie ^a   Liang, Hongbo ^b   Liu, Zhongdong ^a   Yang, Hongshun ^c   Liu, Qingdai ^c   Wang, Huabin ^c  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Puyang Vocational and Technical College   (China)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Atomic force microscopy (AFM); Isoamylase; Potato starch; Structure

Indexed keywords

FOOD ADDITIVE; ISOAMYLASE; NANOMATERIAL; STARCH;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; CONFORMATION; GEL; GEL CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; PARTICLE SIZE; PLANT ROOT; POTATO; ULTRASTRUCTURE;

CARBOHYDRATE CONFORMATION; CHROMATOGRAPHY, GEL; FOOD ADDITIVES; GELS; HYDROLYSIS; ISOAMYLASE; MICROSCOPY, ATOMIC FORCE; NANOSTRUCTURES; PARTICLE SIZE; PLANT ROOTS; SOLANUM TUBEROSUM; STARCH;

SOLANUM TUBEROSUM;

EID: 78651452611     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01881.x     Document Type: Article

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