Effects of amylose and amylopectin fine structure on the thermal, mechanical and hydrophobic properties of starch films

作者：Luyao Zhang, Jing Zhao, Fei Li, Xu Jiao, Bingjie Yang, Quanhong Li · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.137018 · 被引用次数：16 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology