| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602987 | Carbohydrate Polymers | 2012 | 5 Pages |
Abstract
⺠Freeze-thaw stability of twenty-six starch gels were determined and compared. ⺠Amylose content and distribution of amylopectin short chains influenced syneresis. ⺠Syneresis of freeze-thawed gel would be predicted from starch structural features.
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Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Sathaporn Srichuwong, Naoto Isono, Hongxin Jiang, Takashi Mishima, Makoto Hisamatsu,