Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux, Andreas Blennow

Source: Food Hydrocolloids - May 8, 2021 Category: Food Science Source Type: research