Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 359-368

  Chen, Pei ^a   Xie, Fengwei ^b   Zhao, Lei ^a   Qiao, Qian ^a   Liu, Xingxun ^c  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Acid hydrolysis; Amylose and amylopectin; Granule organization; Lamellar; Starch

Indexed keywords

EID: 85014667953     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.003     Document Type: Article

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