2015•Food HydrocolloidsRequires access

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

Lingshang Lin, Canhui Cai, Robert G. Gilbert, Enpeng Li, Juan Wang, Cunxu Wei

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Key concepts: Amylopectin, Amylose, Starch, Chemistry, Polysaccharide, Granule (geology), Food science, Swelling

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Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches — Research Paper | ScholarLens