Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch
The structure and thermal denaturation of three types of starch, including corn starch, wheat starch, and pea starch, were studied using one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy and two-dimensional MIR spectroscopy. The results showed th...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250116 |
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