Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser

Ke Guo, Yu Tian, Dagmara Podzimska-Sroka, Jacob Judas Kain Kirkensgaard, Klaus Herburger, Kasper Enemark-Rasmussen, Tue Hassenkam, Bent Larsen Petersen, Andreas Blennow*, Yuyue Zhong

*Corresponding author for this work

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Food Science

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Chemical Engineering