| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399218 | Food Research International | 2012 | 6 Pages |
Abstract
⺠Effects of amino acids on the properties of maize starch (MS) were investigated. ⺠MS-amino acid mixtures exhibited shear-thinning flow and more liquid like behavior. ⺠The extent of the change was more pronounced with increasing addition of amino acids. ⺠The physical properties of MS depended on the type and addition amount of amino acid.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jingjing Lu, Zhigang Luo, Zhigang Xiao,