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Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition
SHAW S. WANG
*
, W. C. CHIANG
, B. ZHAO
, X. G. ZHENG
,
I. H. KIM
*
Corresponding author for this work
Research output
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Article
›
peer-review
64
Citations (Scopus)
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Keyphrases
Phase Transition
100%
Water Content
100%
Gelatinization
100%
Starch
50%
Waxy Corn Starch
50%
Phase Diagram
50%
Water Molecule
50%
Stoichiometric Ratio
50%
Water Available
50%
Starch Gelatinization
50%
Glucose Unit
50%
Anhydrous Glucose
50%
Food Science
Starch
100%
Gelatinization
100%
Starch Gelatinization
50%
Chemical Engineering
Water Content
100%
Starch
50%