Medicine & Life Sciences
Dextrins
100%
Zea mays
65%
Crystallization
64%
Starch
60%
caloreen
33%
Hot Temperature
24%
Amylopectin
18%
Isoamylase
17%
Enzymes
5%
In Vitro Techniques
4%
Agriculture & Biology
waxy corn
71%
dextrins
67%
crystallization
52%
corn starch
42%
thermal stability
24%
isoamylase
20%
resistant starch
16%
in vitro digestibility
15%
amylopectin
15%
digestive enzymes
15%
crystals
11%
starch
9%
heat
7%
Engineering & Materials Science
Starch
66%
Crystallization
57%
Thermodynamic stability
21%
Amylopectins
20%
Chain length
15%
Crystallinity
12%
Enzymes
12%
Crystalline materials
11%
Precipitates
10%
Crystals
10%
Recovery
7%
Hot Temperature
5%
Chemical Compounds
Dextrin
74%
Starch
49%
Crystallization
37%
Amylopectin
14%
Thermal Stability
14%
Digestive
13%
Crystallinity
8%
Resistance
6%
Length
6%
Amount
4%
Reaction Yield
4%