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Analysis and Specification of Starch Granule Size Distributions
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Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

D M Dries1, S V Gomand1, B Goderis2

  • 1Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium.

Carbohydrate Polymers
|September 30, 2014
PubMed

Keywords:
Cold swellingDifferential scanning calorimetryPolarized optical microscopyStarchV-type crystallinityX-ray diffraction

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