| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601974 | Carbohydrate Polymers | 2013 | 7 Pages |
Abstract
⺠We study starch structural variation during microwave heating at subgelatinisation. ⺠We also use oil bath to imitate the high heating rate of microwave heating. ⺠Effect of different heating rates on starch structure is also analysed. ⺠Thermal physics methods are used to analyse strength variation of hydrogen bonds. ⺠Starch lamellar organisation is obtained through small angle X-ray scattering.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Daming Fan, Liyun Wang, Shenyan Ma, Wenrui Ma, Xiaoming Liu, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen,