Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch.

Hu, Yuying; Julian McClements, David; Wang, Lufeng; Li, Chunmei

Hu, Yuying; Julian McClements, David; Wang, Lufeng; Li, Chunmei.

Afiliação

Hu Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Julian McClements D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Wang L; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: pipilu001@foxmail.com.
Li C; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: lichmyl@mail.hzau.edu.cn.

Food Chem ; 371: 131060, 2022 Mar 01.

Article em En | MEDLINE | ID: mdl-34555707

Assuntos

Amilose; Solanum tuberosum; Peso Molecular; Amido; Difração de Raios X

Palavras-chave

Enzymatic-hydrolysis degree; Molecular weight; Potato amylose starch; Spherulite

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Amilose Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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