Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
详细信息 查看全文
- 作者：Qirong Kuang<sup>asup><sup> ; sup><sup>1sup> ; Jinchuan Xu<sup>asup><sup> ; sup><sup>1sup> ; Yongri Liang<sup>bsup> ; Fengwei Xie<sup>csup> ; Feng Tian<sup>dsup> ; Sumei Zhou<sup>asup> ; Xingxun Liu<sup>asup><sup> ; sup><sup>ytboy652@163.com" class="auth_mail" title="E-mail the corresponding authorsup>
- 关键词：Waxy starch ; Lamellar structure ; Gelatinization ; SAXS ; Synchrotron
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：43-48
- 全文大小：1300 K
文摘
- ss="listitem" id="list_ulist0010">
- ss="label">•
In situ SAXS/WAXS is used to study the lamellar structure change during gelatinization for waxy corn starch.
- ss="label">•
The multi-stage of gelatinization of starch is observed.
- ss="label">•
The lamellar structure change for starch is a function of temperature.
- ss="label">•
Starch gel shows a mass fractal structure.