Relationships between amylopectin internal molecular structure and physicochemical properties of starch - Zhu, Fan (Trends in food science & technology, 2018)
Keywords: Amylopectin; Amylose; Carbohydrates; Chains; crystallization; Digestibility; Digestive system; Gelatinization; Granular materials; granules; Helices; Hydrogels; Lamellae; Leaching; Molecular structure; Nomenclatures; Pasting; pasting properties; Physicochemical properties; Properties (attributes); Recrystallization; Retrogradation; Starch; Starch digestibility; Starch structure; statistical analysis; structure-activity relationships; Structure-property relationship; swelling (materials); Thermal stability; Starch structure; Pasting; Structure-property relationship; Gelatinization; Starch digestibility; Retrogradation