Analysis of the sol and gel structures of potato starch over a wide spatial scale

We analyzed edible potato starch and observed the interaction between its granular structure and water molecules. We studied the changes caused by gelatinization during heating and stirring using microscopy, micro‐FT‐IR spectroscopy, and X‐ray scattering techniques. A wide range of spatial scales wa...

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Detalles Bibliográficos
Autores principales: Nagasaki, Akane, Matsuba, Go, Ikemoto, Yuka, Moriwaki, Taro, Ohta, Noboru, Osaka, Keiichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441370/
https://www.ncbi.nlm.nih.gov/pubmed/34532003
http://dx.doi.org/10.1002/fsn3.2441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441370/
https://www.ncbi.nlm.nih.gov/pubmed/34532003
http://dx.doi.org/10.1002/fsn3.2441

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