Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.05.032
Abstract: Abstract This work aimed to study esterification of maize starches with four distinct amylose contents including waxy ( −1 and a new 100 interhelix peak at q = 3.90 nm −1 were observed in esterified waxy starch by… read more here.
Keywords: maize starches; amylose contents; thermodynamic digestible; structural thermodynamic ... See more keywords
Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.01.028
Abstract: Oca (Oxalis tuberosa) represents a novel source of starch. Starches from the tubers of two commercial oca varieties were studied for various physicochemical properties. One normal potato starch and one normal maize starch were used… read more here.
Keywords: maize; potato; physicochemical properties; maize starches ... See more keywords