Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch

The aim of this research is to contribute to a better understanding the destructuration of three native starches and a wheat flour in mixtures of water and choline chloride. Model systems have thus been defined to allow a better approach to hydrothermic transformations related to the interactions be...

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Detalles Bibliográficos
Autores principales: Crucean, Doina, Pontoire, Bruno, Debucquet, Gervaise, Le-Bail, Alain, Le-Bail, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125809/
https://www.ncbi.nlm.nih.gov/pubmed/34067213
http://dx.doi.org/10.3390/polym13091509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125809/
https://www.ncbi.nlm.nih.gov/pubmed/34067213
http://dx.doi.org/10.3390/polym13091509

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