Multi-scale structural and digestion properties of wheat starches with different amylose contents
Article first published online: 30 JUN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 12, pages 2619–2627, December 2014
How to Cite
Zhou, Z., Zhang, Y., Chen, X., Zhang, M. and Wang, Z. (2014), Multi-scale structural and digestion properties of wheat starches with different amylose contents. International Journal of Food Science & Technology, 49: 2619–2627. doi: 10.1111/ijfs.12593
- Issue published online: 30 OCT 2014
- Article first published online: 30 JUN 2014
- Manuscript Accepted: 1 MAY 2014
- Manuscript Received: 17 MAR 2014
- Science and Technology Department, China. Grant Numbers: SQ2013ZO, A100001
Figure S1. The morphology of starch granules following digestion.
Figure S2. The IR spectrum of three native wheat starches.
Figure S3. The IR spectrum of wheat starch gel following storage at 4 °C for 20 h.
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