Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing

Starch is the major component of cereal, pulses, and root crops. Starch consists of two kinds of glucose polymers, amylose and amylopectin. Waxy starch—with 99–100% amylopectin—has distinctive properties, which define its functionality in many food applications. In this research, a novel material wa...

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Detalles Bibliográficos
Autores principales: Coria-Hernández, Jonathan, Méndez-Albores, Abraham, Meléndez-Pérez, Rosalía, Rosas-Mendoza, Marta Elvia, Arjona-Román, José Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6414860/
https://www.ncbi.nlm.nih.gov/pubmed/30966394
http://dx.doi.org/10.3390/polym10040359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6414860/
https://www.ncbi.nlm.nih.gov/pubmed/30966394
http://dx.doi.org/10.3390/polym10040359

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