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A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.
Li, Cheng; Hu, Yiming; Huang, Tao; Gong, Bo; Yu, Wen-Wen.
Afiliación
  • Li C; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, Chin
  • Hu Y; Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
  • Huang T; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China.
  • Gong B; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
  • Yu WW; Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, China. Electronic address: yuwenwen@jnu.edu.cn.
Int J Biol Macromol ; 164: 2717-2725, 2020 Dec 01.
Article en En | MEDLINE | ID: mdl-32822732
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Amilopectina / Amilosa Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Amilopectina / Amilosa Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article Pais de publicación: Países Bajos