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...

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Detalles Bibliográficos

Principais autores:	Xingxing Zhu, Di Wu, Juanjuan Wu, Jinglong Zhao, Yunhe Lian, Yunkai Lv
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2026-05-01
Series:	Gels
Assuntos:	polysaccharide complex carrageenan amylose amylopectin interaction mechanism
Acceso en liña:	https://www.mdpi.com/2310-2861/12/5/423
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