Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch
In this study, the effect of annealing (ANN) with plasma-activated water (PAW) on the structure and properties of waxy maize starch (WMS) and maize starch (MS) was investigated. The results showed that PAW-ANN did not change the crystallinity type of WMS and MS, but decreased the relative crystallin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050109 |