| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6377896 | Journal of Cereal Science | 2013 | 8 Pages |
Abstract
⺠24 h storage is favorable for resistant starch formation. ⺠All samples displayed a B + V crystalline structure. ⺠Two fractal regions were observed for the modified starches. ⺠The surface fractal structure with Ds2 contributed to form more resistant starch. ⺠More compact mass fractal structure with Dm1 led to a higher resistant starch content.
Keywords
DSCSAXSHACSPLMGPCHTPSolubilityDegree of crystallinitydegree of polymerizationFractal structureSwelling powerMALSMoisture contentSEMScanning electron microscopyResistant starchX-ray diffractionXRDSmall-angle X-ray scatteringmulti-angle light scatteringDifferential scanning calorimetryGel permeation chromatography
Related Topics
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Authors
Binjia Zhang, Ling Chen, Yue Zhao, Xiaoxi Li,