Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 229-235

  Sun, Binghua ^a   Tian, Yaoqi ^a   Chen, Long ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Acid ethanol treatment; Debranching; Resistant starch

Indexed keywords

CHAIN LENGTH; CHAINS; CYCLODEXTRINS; ETHANOL;

% REDUCTIONS; ACID-ETHANOL TREATMENT; AMYLOSE CONTENT; DEBRANCHING; ETHANOL TREATMENT; HIGH-AMYLOSE MAIZE STARCH; MAIZE STARCH; PROPERTY; RESISTANT STARCH; STRUCTURAL CHARACTERISTICS;

STARCH;

EID: 85013104744     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.040     Document Type: Article

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