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- Hardacre, Allan Keith, et al. Show all 5 Authors
- Food hydrocolloids 2018 v.79 pp. 1-12
- Platostoma palustre; amylose; gelatinization; hardness; hydrocolloids; leaching; microscopy; microstructure; modulus of elasticity; nuclear magnetic resonance spectroscopy; polymers; retrogradation; starch gels; viscoelasticity; wheat; wheat starch
- ... Composite Mesona chinensis polysaccharide (MCP) and wheat starch gels were studied using solid-state NMR, whereby close proximity (5 Å) between MCP and glucan polymers was established, indicating that both polymers interacted at molecular level. Rheological and amylose leaching data showed that this interaction was primarily between MCP and amylose leached during gelatinisation. The elastic modulu ...