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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| 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 |