A structural study of the self-association of different starches in presence of bacterial cellulose fibrils

Díaz-Calderón, P, Simone, E, Tyler, AII orcid.org/0000-0003-2116-1084 et al. (2 more authors) (2022) A structural study of the self-association of different starches in presence of bacterial cellulose fibrils. Carbohydrate Polymers, 288. 119361. ISSN 0144-8617

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2022 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Carbohydrate Polymers. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Starch; Bacterial cellulose; Retrogradation; Viscoelasticity; Nanostructure; Gel strength
Dates:
  • Accepted: 12 March 2022
  • Published (online): 28 March 2022
  • Published: 15 July 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 31 May 2022 14:21
Last Modified: 31 May 2022 14:21
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.carbpol.2022.119361

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