Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study
The industrial applicability of high-amylose maize starch (HAS) is limited by incomplete gelatinization during conventional hydrothermal treatment, necessitating the use of more efficient plasticizers. In this study, the phase transitions of HAS in ethylene glycol were investigated using differentia...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-05-01
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| Серии: | Food Chemistry: X |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2590157525004444 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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