| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603588 | Carbohydrate Polymers | 2013 | 6 Pages |
Abstract
⺠The effects of amylose chain-length and heat-treatment on amylose-GMC complex formation were investigated. ⺠The longer amylose chains facilitated the amylose-GMC complex formation. ⺠Both type I and type II complexes were formed after the initial DSC heating. ⺠Only the type II complexes were formed after the prolonged heat treatment with improved crystallinity and thermostability.
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Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Xing Zhou, Ren Wang, Yuxian Zhang, Sang-Ho Yoo, Seung-Taik Lim,