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《Science and Technology of Food Industry》 2018-08
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Progress on characterization of starch granule morphology

YAN Yi-zhe;ZHOU Ya-ping;LIU Hua-ling;SHI Miao-miao;LIU Yan-qi;School of Food Biological Engineering,Zhengzhou University of Light Industry;Collaborative Innovation Center of Food Production and Safety;  
Starch is a very important nutritive material,which is also an important industrial raw material.In the field of starch application,the processing and modification of the starch had been a research hotspot. In recent years,people carried out indepth study of the structure and properties of modified starch,found that starch modification had a significant impact on the particle morphology,resulting in some changed in its performance. Therefore,before and after starch modification,characterization of the particle morphology was particularly critical. This article summarized and compared the current starch particle morphology characterization methods to help choose the correct method of characterization.
【Fund】: 国家自然科学基金项目(21376228、21502177);; 河南省教育厅高等学校重点科研项目(15A150005);; 郑州轻工业学院博士科研基金资助项目(2014BSJJ032);; 郑州轻工业学院校级青年骨干教师培养对象资助计划资助;; 郑州轻工业学院研究生科技创新基金资助项目(2017025)
【CateGory Index】: TS231
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