Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)

Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of t...

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Detalles Bibliográficos
Autores principales: Fuentes, Catalina, Kang, In, Lee, Jangjae, Song, Dongsup, Sjöö, Malin, Choi, Jaeyeong, Lee, Seungho, Nilsson, Lars
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571092/
https://www.ncbi.nlm.nih.gov/pubmed/31069435
http://dx.doi.org/10.1007/s00216-019-01852-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571092/
https://www.ncbi.nlm.nih.gov/pubmed/31069435
http://dx.doi.org/10.1007/s00216-019-01852-9

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