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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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Principais autores: I.M. Riley, N. Ooms, M.A. Nivelle, S. Reyniers, J.A. Delcour
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-12-01
Serier:Carbohydrate Polymer Technologies and Applications
Fag:
Potato starch
Wheat starch
Starch-water interactions
Starch functionality
Phosphate groups
Sodium chloride
Online adgang:http://www.sciencedirect.com/science/article/pii/S2666893925003445
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