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A comparative study was undertaken to examine the effect of different salts on the gelatinization of C-type Chinese yam starch. The digital image analysis, integral optical density (IOD) method and the model of response difference of crystallite change (MRDCC) were employed to dynamically detect the gelatinization process in our research. Different concentrations and various salts had different degree...
The digital image analysis, integral optical density (IOD) method, combined with “the model of response difference of crystallite change (MRDCC)” was applied to dynamically analyze the influence of different sugars on the gelatinization of corn starch. All of the saccharides (ribose, fructose, glucose, sucrose, lactose, trehalose, maltose, raffinose and stachyose) proposed in our research showed protection...
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