Frontiers16d
Structural Features and Digestibility of Corn Starch With Different Amylose Content
In the debranched chain length distributions, a higher proportion of long chains (DP ≥ 37) will increase the starch gelatinization temperature and reduce the peak viscosity (18, 19). However, short ...
Baking Business22d
Pro Tip: Understanding sugar’s impact on the physical and sensory properties of cakes
Research has revealed that sugar's influence on starch gelatinization, protein interactions and batter stability make it one of the most critical components in cake formulations. When sugar dissolves ...
C&EN1mon
Applying the Sabatier Principle to Decipher the Surface-Structure-Dependent Catalysis of Different Starch Granules by Pullulanase
Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark ...
Frontiers1y
Effects of different altitudes on the structure and properties of potato starch
the time required for the thermal gelatinization process is also longer. Figure 10 DSC endothermic curves of potato starch at different altitudes. Principal component analysis of starch indexes at ...