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Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS 期刊论文
FOOD HYDROCOLLOIDS, 2017, 卷号: 62, 页码: 43-48
Authors:  Kuang, QR;  Xu, JC;  Liang, YR;  Xie, FW;  Tian, F;  Zhou, SM;  Liu, XX
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Waxy Starch  Lamellar Structure  Gelatinization  Saxs  Synchrotron  
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS 期刊论文
FOOD HYDROCOLLOIDS, 2016, 卷号: 56, 期号: -, 页码: 58—61
Authors:  Yang, Z;  Gu, QF;  Lam, E;  Tian, F;  Chaieb, S;  Hemar, Y;  Hemar, Y (reprint author), Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand.
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X-ray-scattering  Granule Structure  Water  Hydrolysis  Fractals