Food chemistryStarchHot TemperatureViscosityAmyloseHydrophobic and Hydrophilic Interactions
Mechanism of temperature impacts loading performance of V-type starch by unlocking the bound single helix release.
Zhijie Zhu, Zijun Yu, Wenjing Li, Juan Tang, Xianfeng Du, Xu Chen
Published: 202610.1016/j.foodchem.2025.147523
Abstract
V-type starch formation is significantly influenced by temperature, yet the regulatory role governing starch chain association and ordered structure formation remains unclear. This study systematically investigated the underlying mechanism by which t…
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