Results 201 to 210 of about 12,907 (233)

Starch and amylopectin: effect of solutes on their calorimetric behavior

Food Chemistry, 1995
Abstract The gelatinization of starches and the calorimetric behavior of amylopectins in the presence of glucose, sucrose and sodium chloride were studied by differential scanning calorimetry. Increasing concentrations of sucrose and glucose increased the gelatinization temperatures.
L.A. Bello-Pérez, O. Paredes-López
openaire   +1 more source

Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch

International Journal of Biological Macromolecules
This study evaluated the influence of the amylose and amylopectin on the physicochemical properties and printing performance of corn starch gels. Amylose in starch-based gels enhances their storage modulus and the support performance of printed products by promoting the formation of cross-linked gel structures and crystalline structures.
Yue, Cheng, He, Yuqing, Li, Xiao, Wei, Gao, Xuemin, Kang, Jie, Sui, Bo, Cui   +6 more
openaire   +2 more sources

The molecular organization of amylopectin in starch

Ultramicroscopy, 1988
Oostergetel, G. T., Van Bruggen, E. F. J.   +1 more
openaire   +3 more sources

The Acylation of Corn Starch, Amylose and Amylopectin

Journal of the American Chemical Society, 1951
Ivan A. Wolff, David W. Olds, G. E. Hilbert   +2 more
openaire   +1 more source

Amylopectin crystallisation in starch

2007
R. F. Tester, S. J. J. Debon, X. Qi, M. D. Sommerville, R. Yousuf, M. Yusuph   +5 more
openaire   +1 more source

The fine structure of cassava starch amylopectin

International Journal of Biological Macromolecules, 2010
Kamlai Laohaphatanaleart, Kuakoon Piyachomkwan, Klanarong Sriroth, Eric Bertoft   +3 more
openaire   +1 more source

Triesters of Corn Starch, Amylose, and Amylopectin

Industrial & Engineering Chemistry, 1951
Ivan A. Wolff, David W. Olds, G. E. Hilbert   +2 more
openaire   +1 more source

Observations on the impact of amylopectin and amylose structure on the swelling of starch granules

Food Hydrocolloids, 2020
Varatharajan Vamadevan, Eric Bertoft
exaly  

Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

Food Chemistry, 2020
Fan Zhu
exaly  

The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth

International Journal of Biological Macromolecules, 2021
Liping Yang
exaly