Open AccessJournal Article
Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review
TLDR
In this paper, compositions and molecular structures of starches and their effects on physicochemical properties are summarized and discussed, including gelatinization, pasting, retrogradation properties and enzyme digestibility of starch granules.Abstract:
Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.read more
Citations
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Composition, molecular structure, properties, and modification of pulse starches: A review
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Journal Article
A Study of the Physicochemical, Functional, and Sensory Properties of Farm Produced and Commercially Produced Grape Juice in the Korean Market
TL;DR: In this article, the physicochemical, functional, and sensory properties of farm produced and commercially produced grape juice in South Korea were compared and studied through the evaluation of their physicochemical and functional properties.
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