2016•Food ChemistryRequires access

Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

Rui Liu, Xu Chen, Cong Xu, Tao Wu, Yingshi Song, Min Zhang

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Key concepts: Amylopectin, Amylose, Retrogradation (starch), Chemistry, Starch, Food science, Differential scanning calorimetry, Maize starch

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Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios — Research Paper | ScholarLens