2019•Food HydrocolloidsRequires access

Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties

Haiteng Li, Sushil Dhital, Ann J. Slade, Wenwen Yu, Robert G. Gilbert, Michael J. Gidley

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Key concepts: Amylose, Amylopectin, Starch, Degree of polymerization, Food science, Chemistry, Resistant starch, Branching (polymer chemistry)

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Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties — Research Paper | ScholarLens