Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing.

Shahbazi, Mahdiyar; Jäger, Henry; Ettelaie, Rammile; Ulbrich, Marco

Shahbazi, Mahdiyar; Jäger, Henry; Ettelaie, Rammile; Ulbrich, Marco.

Afiliação

Shahbazi M; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria.
Jäger H; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria.
Ettelaie R; Food Colloids Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.
Ulbrich M; Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Office GG2, Seestraße 13, D-13353Berlin, Germany.

Biomacromolecules ; 24(1): 69-85, 2023 01 09.

Article em En | MEDLINE | ID: mdl-36458903

Assuntos

Amilose; Amido; Amido/química; Amilose/química; Amilopectina/análise; Amilopectina/química; Amilopectina/metabolismo; Difração de Raios X; Temperatura

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article