Peng Guo

3 Questions 5 Answers 0 Followers

Questions related from Peng Guo

Why does the calculated in vitro starch digested ratio exceed 100% using the GOPOD procedure?

I have situations that the calculated in vitro starch digested ratio exceeded 100% (about 120~130%) using the GOPOD procedure. That's illogical. I am so confused.

07 May 2021 2,199 6 View

What does the crystalline region for high amylose starch (AM~100%) consist of?

To my knowledge, the ordered densely-packed double helix of amylopectin constitute the crystalline lamella, and we can determine the diffraction pattern and relative crystallinity (RC) for normal...

21 October 2020 3,137 8 View

How much does the fully gelatinized starch contribute to the slowly digestible property?

I am so impressed of your related publications and I am also working on a similar project. Whether the starch was fully gelatinized inside plant tissues after cooking depends both on the cooking...

08 June 2018 9,138 2 View