Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose content
N Kang, YJ Zuo, L Hilliou, M Ashokkumar, Y Hemar
Food Hydrocolloids | ELSEVIER SCI LTD | Published : 2016
Awarded by FRDF from the University of Auckland
Part of this work is supported by FRDF 3702239 obtained from the University of Auckland. J.Y. Zuo received a PhD scholarship by CSIRO-Food & Nutritional Sciences.