| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540780 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Acid initially degraded the amylose, then A chain and short B chain of amylopectin. ⺠Relative double helix content and crystallinity increased with acid hydrolysis. ⺠The relative crystallinity estimated from 13C CP/MAS NMR was higher than from XRD. ⺠The To decreased, while the Tp and Tc increased with increasing hydrolysis time. ⺠The swelling power decreased while solubility increased after acid hydrolysis.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jianmin Man, Fengling Qin, Lijia Zhu, Yong-Cheng Shi, Minghong Gu, Qiaoquan Liu, Cunxu Wei,