Starch Structure, Functionality and Application in Foods

Author(s)

Shujun Wang

Sources

Springer Nature Singapore Pte Ltd. 2020 https://doi.org/10.1007/978-981-15-0622-2

History of Starch Research. Les Copeland
Botanical Sources of Starch Shujun Wang, Peng Guo
Fine Structure of Amylose and Amylopectin Xiangli Kong
Multiscale Structures of Starch Granules Shujun Wang, Hanbin Xu, Huiyu Luan
Amylose–Lipid Complex Qiang Huang, Xu Chen, Shaokang Wang, Jianzhong Zhu
Phase Transitions of Starch and Molecular Mechanisms Shujun Wang, Chen Chao, Shiqing Huang, Jinglin Yu
Rheological, Pasting, and Textural Properties of Starch Shujun Wang, Fei Ren
Starch Modification and Application Shujun Wang, Jinwei Wang, Yi Liu, Xia Liu
In Vitro Starch Digestion: Mechanisms and Kinetic Models Bin Zhang, Haiteng Li, Shaokang Wang, Shahid Ahmed Junejo, Xingxun Liu, Qiang Huang
Digestibility of Starches for Human Health. Les Copeland

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