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Starch has a heterogeneous, semi-crystalline granular structure and the degree of ordered structure can affect its behaviour in foods and bioplastics. A range of methodologies are employed to study starch structure; differential scanning calorimetry, 13C nuclear magnetic resonance, X-ray diffraction and Fourier transform infrared spectroscopy (FTIR). Despite the appeal of FTIR as a rapid, non-destructive...
Milling of starch granules is important for many food applications and involves a combination of mechanical and thermal energy. In order to understand the effects of mechanical force alone, four commercial starches including maize starch (MS), potato starch (PS), and two high amylose maize starches (HAMS) (Gelose 50 and Gelose 80) were cryo-milled for 20min under the same conditions. The structural...
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