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High-amylose starch: Structure, functionality and applications

Yuyue Zhong1,2,3, Lingyu Tai4, Andreas Blennow2

  • 1Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.

Critical Reviews in Food Science and Nutrition
|April 4, 2022
PubMed

Keywords:
High-amylose starchgelatinizationlamellar structuremolecular structureretrogradation

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