Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures
This study investigated the effects of adding 8.0%(w/w, dsb) free fatty acids (FFAs), including
myristic acid (MA), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid …
myristic acid (MA), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid …
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
This study examined multi-scale structural alterations of maize starches varying in amylose
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …
content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50° C, starch …
Removal‐Free and Multicellular Suspension Bath‐Based 3D Bioprinting
Suspension bath‐based 3D bioprinting (SUB3BP) is effective in creating engineered
vascular structures. The transfer of oxygen and nutrients via engineered vascular networks …
vascular structures. The transfer of oxygen and nutrients via engineered vascular networks …
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ
This study aimed to visualize the microstructures of starch hydrogels using synchrotron-
based X-ray micro-computed tomography (μCT). Waxy maize starch (WMS, 3.3% amylose …
based X-ray micro-computed tomography (μCT). Waxy maize starch (WMS, 3.3% amylose …