Gamma irradiation induced structure changes of corn starch: a combined effects of amylose and moisture contents
Amylose restricted the radially and tangentially swelling of the starch granule, such that the damage to starch granules induced by gamma irradiation decreased with the increase in amylose content. Meanwhile, the locations of water and amylose simultaneously determined the destruction degree of starch granules by gamma irradiation. © 2025 Society of Chemical Industry.
Authors
- Lan Yin (ORCID: https://orcid.org/0000-0003-1462-2938)
- Ke Shi (ORCID: https://orcid.org/0000-0001-6776-2710)
- Baoguo Xu (ORCID: https://orcid.org/0000-0003-2582-0745)
- Qianqian Pu (ORCID: https://orcid.org/0000-0002-1113-6910)
- Benxi Wei (ORCID: https://orcid.org/0000-0003-3851-5918)
- Fan Zhang (ORCID: https://orcid.org/0000-0002-9634-0020)
Institutions
- Jiangsu University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-06-27
- DOI
- https://doi.org/10.1002/jsfa.70015
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24