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Article

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies.

Carbohydrate research - 17 Jan 2005

Kiseleva Valentina I, Krivandin Alexei V, Fornal Jozef, Błaszczak Wioletta, Jeliński Tomasz, Yuryev Vladimir P

Abstract excerpt

Structure and thermodynamic properties of native and annealed wheat starches with different amylose content (from 1.5% to 39.5%) have been studied by high-sensitivity differential scanning microcalorimetry (HSDSC), small-angle X-ray diffraction (SAXS), light (LM), and scanning electron microscopy (SEM). Starch morphology, the values of the melting cooperative unit, the thickness of crystalline lamellae and the...

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PMID: 15620669
DOI: 10.1016/j.carres.2004.10.012

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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