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Spherulitic crystallization of gelatinized maize starch and its fractions
Tor S. Nordmark,
Gregory R. Ziegler
Food Science
Research output
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Contribution to journal
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Article
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peer-review
50
Scopus citations
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Dive into the research topics of 'Spherulitic crystallization of gelatinized maize starch and its fractions'. Together they form a unique fingerprint.
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Keyphrases
Gelatinized
100%
Maize Starch
100%
High-amylose Maize Starch
22%
Amylose
22%
High Amylose Starch
22%
Spherulite Morphology
11%
Food Polymers
11%
Mixed Morphology
11%
Spherulitic Morphology
11%
High Melting Point
11%
Amylose-lipid Complex
11%
Birefringent
11%
Melting Range
11%
Native Starch
11%
Starch Granules
11%
Aqueous Suspension
11%
Polymer Kinetics
11%
Gelatinization
11%
Polymer Composition
11%
Chemical Engineering
Microphase Separation
100%
Amylopectin
100%
Liquid Nitrogen
100%
Biochemistry, Genetics and Molecular Biology
Starch
100%
Amylose
87%
Gelatinization
12%
Phase Separation
12%
Amylopectin
12%
Earth and Planetary Sciences
Spherulites
100%
Liquid Nitrogen
12%