Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents
To compare the structure and properties of hydroxypropyl starch/carrageenan blends with different amylose/amylopectin contents, two types of hydroxypropyl starch—a high-amylose type (amylose content > 70%) and a high-amylopectin type (amylopectin content > 95%)—were used. These starches had similar...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2026-05-01
|
| Rangatū: | Gels |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2310-2861/12/5/423 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|