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Effect of a whey protein network formed by cold gelation on starch gelatinization and digestibility

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Academic year: 2020

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Figure

Figure 2.  Schematic illustration of the lamellar structure of starch, from Tsubaki &
Figure 3.  Photomicrograph of potato starch granules under polarized light, adapted from Zhao, Andersson, & Andersson (2018).
Figure 4. Simplified representation of the different levels of structural organization of starch:   (a)   granules,   (b)   growth   rings,   (c)   blocklets,   (d)   crystalline   and   amorphous lamellae,   (e)   double-helices   of   amylopectin,   and
Figure   5.  Native   PS  granules   observed   with   a  scanning   electron   microscope,   from Szymónska, Targosz-Korecka, & Krok (2009).
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