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Potato and corn starches were subjected to convective and microwave heating. The effects of microwave heating on nanostructure of starch molecules were studied by atomic force microscopy (AFM). Potato starches formed networks with the height from 0.3 to 11.0nm under microwave radiation. Chains were observed dissociated from the networks with a nanoparticle head. Starch chains can be rod-like conformations...
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