The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup

Open Access

Peer-reviewed

Research Article

Qingjie Sun ,

* E-mail: phdsun@163.com

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China
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Yan Xing,

Affiliation Department of Grain Reserve and Control, Lishui Bureau of Commerce, Nanjing, Jiangsu Province, China
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Chao Qiu,

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China
⨯
Liu Xiong

Affiliation College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China
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Starches
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Viscosity
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Maize
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Gel electrophoresis
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Glucose
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Fructoses
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Sucrose
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Glycerol
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