Skip to main content
. 2022 Dec 15;11(24):4060. doi: 10.3390/foods11244060

Figure 5.

Figure 5

Microstructure of cooked starch pastes (RVA preparation) (40×, bar = 10 µm). Uppercase letters indicate type of starches: (A) TS, (B) RS, (C) WTS, and (D) WRS. The number indicate the system used to prepare starch gels; (1 neutral system and (2) sugar–acid system. (1A): TS paste cooked in a neutral system; (1B): RS paste cooked in a neutral system; (1C): WTS paste cooked in a neutral system; (1D): WRS paste cooked in a neutral system; (2A): TS paste cooked in a sugar-acid system; (2B): RS paste cooked in a sugar-acid system; (2C): WTS paste cooked in a sugar-acid system; (2D): WRS paste cooked in a sugar-acid system.