Methods for characterizing the structure of starch in relation to its applications: a comprehensive review

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 20; pp. 4799 - 4816
• Main Authors: Xu, Hanbin, Zhou, Jiaping, Liu, Xia, Yu, Jinglin, Copeland, Les, Wang, Shujun
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 07.08.2023; Taylor & Francis Ltd
• Subjects: Amorphous structure; carbohydrate structure; Complexity; food science; Granular materials; Growth rings; helices; human nutrition; Lamellae; semi-crystalline; short-range ordered structure; Starch; starch structure; Structural members; short-range ordered structure; starch structure; helices; semi-crystalline; Growth rings

Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of com...