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2015•Food HydrocolloidsRequires access

Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch

Shuang Qiu, Madhav P. Yadav, Yàn Liú, Hao Chen, Eizo Tatsumi, Lijun Yin

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Key concepts: Starch, Differential scanning calorimetry, Amylose, Microstructure, Food science, Chemistry, Rheology, Viscosity

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Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch — Research Paper | ScholarLens