Multiscale investigations of potato and wheat starch interactions with water in the absence or presence of sodium and calcium ions
Starch interactions with water form the basis for its functional properties. Potato starch (PS) and wheat starch (WS) functionality are notably different, and largely attributed to the presence of negatively-charged phosphate monoester groups in the former and absence of these groups in the latter....
Gardado en:
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2666893925003445 |
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