Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties.
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DOI: 10.1002/jsfa.12554
Abstract: BACKGROUND At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and… read more here.
Keywords: structure; water; starch; water grinding ... See more keywords