Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.131
Abstract: The effect of oligomeric procyanidins (OPCs) on the retrogradation of maize starch with different amylose/amylopectin ratios was investigated. The apparent amylose contents in high-amylose maize (HAM), normal maize (NM), and amylopectin maize (APM) starches are… read more here.
Keywords: maize starch; amylose amylopectin; different amylose; starch different ... See more keywords
The in vitro digestion of differently structured starch gels with different amylose contents
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DOI: 10.1016/j.foodhyd.2021.106647
Abstract: ABSTRACT The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn… read more here.
Keywords: digestion; different amylose; differently structured; structured starch ... See more keywords
Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.01.033
Abstract: This work concerned the effects of amylose/amylopectin ratio on the structure and thermal stability of propionylated starches with high degree of substitution (DS). Four starches with different amylose content were used to obtain propionylated starches.… read more here.
Keywords: amylose amylopectin; different amylose; amylose content; amylopectin ratio ... See more keywords