Agriculture & Biology
Amaranthus caudatus
81%
starch granules
56%
functional properties
50%
physicochemical properties
42%
starch
38%
digestibility
11%
Fourier transform infrared spectroscopy
9%
Chenopodium quinoa
5%
swelling (materials)
5%
intrinsic factors
5%
molecular weight
5%
amylopectin
5%
amylose
4%
differential scanning calorimetry
4%
enzymatic hydrolysis
4%
solubility
4%
viscosity
3%
scanning electron microscopy
3%
hydrolysis
3%
temperature
1%
Engineering & Materials Science
Starch
67%
Chemical properties
60%
Structural properties
58%
Fourier transform infrared spectroscopy
10%
Molecular weight
9%
Amylopectins
7%
Enzymatic hydrolysis
6%
Crystallinity
5%
Hydrolysis
5%
Differential scanning calorimetry
4%
Swelling
4%
Solubility
4%
Viscosity
3%
Scanning electron microscopy
3%
Temperature
1%
Medicine & Life Sciences
Chenopodium quinoa
100%
Starch
61%
Fourier Transform Infrared Spectroscopy
9%
Hydrolysis
7%
Amaranthus
7%
Amylopectin
7%
Molecular Weight
6%
Amylose
6%
Intrinsic Factor
5%
Differential Scanning Calorimetry
5%
Viscosity
4%
Solubility
4%
Electron Scanning Microscopy
4%
In Vitro Techniques
3%
Temperature
2%
Food
2%
Chemistry
Starch
50%
Amylopectin
5%
Amylose
4%
Fourier Transform Infrared Spectroscopy
4%
Enzymatic Hydrolysis
4%
Weight
4%
Black
3%
White
3%
Crystallinity
3%
Differential Scanning Calorimetry
2%
Food
2%
Red
2%
Shape
2%
Solubility
2%
Hydrolysis
2%
Scanning Electron Microscopy
2%