Sökning: "isothermal titration calorimetry binding isotherm differential scanning calorimetry retrogradation a"
Hittade 1 avhandling innehållade orden isothermal titration calorimetry binding isotherm differential scanning calorimetry retrogradation a.
1. Amylopectin - Interactions with Lipids and Proteins
Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER
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