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The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

Hongyan Li1, Ningyu Lei1, Shu Yan1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.

Carbohydrate Polymers
|March 6, 2019
PubMed

Keywords:
AmylopectinAmylose contentCLDsMolecular sizeRiceViscoelasticity

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