Dissolution Behavior of Maize Starch in Aqueous Ionic Liquids: Effect of Anionic Structure and Water/Ionic Liquid Ratio

• Fei Ren,
• Jinwei Wang,
• Huiyu Luan,
• Jinglin Yu,
• Les Copeland,
• Shuo Wang,
• Shujun Wang

Affiliations

Fei Ren

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

Jinwei Wang

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

Huiyu Luan

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

Jinglin Yu

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

Les Copeland

School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia

Shuo Wang

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China

Shujun Wang

†State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China