Study on water proton distribution and flow status of starch during the hydration process

The hydration process of starch significantly affects the quality of starch-based food, especially for samples with medium to low water content. In this paper, rice starch, as a representative of cereal starch, and potato starch were chosen as the samples. The proton distributions and flow status of...

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Veröffentlicht in:	International journal of biological macromolecules 2018-10, Vol.118, p.997-1003
Hauptverfasser:	Wu, Yejun, Fan, Daming, Gao, Yishu, Ma, Shenyan, Yan, Bowen, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao
Format:	Artikel
Sprache:	eng
Schlagworte:	Longitudinal relaxation Moisture content Potato starch Rice starch Transverse relaxation
Online-Zugang:	Volltext
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