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....

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Autores principales:	I.M. Riley, N. Ooms, M.A. Nivelle, S. Reyniers, J.A. Delcour
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2025-12-01
Colección:	Carbohydrate Polymer Technologies and Applications
Materias:	Potato starch Wheat starch Starch-water interactions Starch functionality Phosphate groups Sodium chloride
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2666893925003445
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