Gelatinization of cornstarch with different amylose/amylopectin content

@article{Liu2006GelatinizationOC,
  title={Gelatinization of cornstarch with different amylose/amylopectin content},
  author={Hongsheng Liu and Long Yu and Fengwei Xie and Ling Chen},
  journal={Carbohydrate Polymers},
  year={2006},
  volume={65},
  pages={357-363}
}
Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis
The main gelatinization parameters of starches from three maize varieties with wide variation in amylose content (53, 30, and 20%) were obtained using DSC analysis. All starches were characterized by
Pressure-temperature phase diagrams of maize starches with different amylose contents.
TLDR
The knowledge of the impact of high pressure on food components is extended and will possibly make the technology more attractive to use as a substitute for or in combination with conventional food-processing methods.
Morphology and Microstructure of Maize Starches with Different Amylose/Amylopectin Content
The morphology and microstructure of maize starches with different amylose/amylopectin ratios (waxy: 0/100; normal maize: 23/77; Gelose 50: 50/50; Gelose 80: 80/20) were studied by microscopy with
Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
Gelatinization and retrogradation of a high amylose cornstarch modified by hydroxypropylation were studied by DSC. It was found that the gelatinization temperature of the starch was decreased and a
The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition
The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch
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