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Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin

Fan Zhu1, Puzhen Liu1

  • 1School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Food Chemistry
|February 17, 2020
PubMed

Keywords:
Amylopectin fine structureAmylose contentMaize starchPotato starchQuinoa starchRetrograded starchStarch digestibilityStructure-property relationship

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