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Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules

Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semi...

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Detalles Bibliográficos
Autores principales:	Huang, Hsien-Kai, Sheu, Hwo-Shuenn, Chuang, Wei-Tsung, Jeng, U-Ser, Su, An-Chung, Wu, Wei-Ru, Liao, Kuei-Fen, Chen, Chun-Yu, Chang, Shing-Yun, Lai, Hsi-Mei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	International Union of Crystallography 2014
Materias:	Research Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4224460/ https://www.ncbi.nlm.nih.gov/pubmed/25485122 http://dx.doi.org/10.1107/S2052252514019137

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