Multiscale investigations of potato and wheat starch interactions with water in the absence or presence of sodium and calcium ions

Starch interactions with water form the basis for its functional properties. Potato starch (PS) and wheat starch (WS) functionality are notably different, and largely attributed to the presence of negatively-charged phosphate monoester groups in the former and absence of these groups in the latter....

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Bibliographic Details

Published in:	Carbohydrate Polymer Technologies and Applications
Main Authors:	I.M. Riley, N. Ooms, M.A. Nivelle, S. Reyniers, J.A. Delcour
Format:	Article
Language:	English
Published:	Elsevier 2025-12-01
Subjects:	Potato starch Wheat starch Starch-water interactions Starch functionality Phosphate groups Sodium chloride
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666893925003445