Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

“…Utilizing Fourier Transforms Infrared Spectroscopy (FTIR), sensitive detections of molecular-level structural alterations in starch were achieved with respect to short-range order. The FTIR spectra were obtained using a Fourier Transform Infrared Spectrometer from Perkin Elmer Instruments (Massachusetts, USA), as detailed by Wang et al (2023) . Thin tablets were prepared by blending 2 mg of the sample with 200 mg of KBr.…”