| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603576 | Carbohydrate Polymers | 2013 | 6 Pages |
Abstract
⺠Helical inclusion complexes were prepared with high amylose and normal corn starch. ⺠Blends were prepared to vary the amylose:amylopectin ratio. ⺠Gel strength decreased with increasing amylopectin content. ⺠Amylopectin was not part of the gel network. ⺠Temperature dependence of rheological properties depended on amylopectin content.
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Authors
Jeffrey A. Byars, George F. Fanta, James A. Kenar,