Distinctive characteristics of A- and B-type starch 1 granules in high-amylose wheat: A comprehensive analysis 2 of morphology, structure, and digestibility

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Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A

comprehensive analysis of morphology, structure, and digestibility

Yujin Moon, Meera Kweon

PII: S0023-6438(24)00690-X

DOI: https://doi.org/10.1016/j.lwt.2024.116411

Reference: YFSTL 116411

To appear in: LWT - Food Science and Technology

Received Date: 7 March 2024

Revised Date: 24 June 2024

Accepted Date: 26 June 2024

Please cite this article as: Moon, Y., Kweon, M., Distinctive characteristics of A- and B-type starch

granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility,

LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2024.116411.

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition

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Distinctive characteristics of A- and B-type starch

granules in high-amylose wheat: A comprehensive analysis

of morphology, structure, and digestibility

Yujin Moona, Meera Kweona.b*

a Department of Food Science and Nutrition, Pusan National University, Busan 46241, South

Korea, amaebacul@pusan.ac.kr

b Kimchi Research Institute, Pusan National University, Busan 46241, South Korea

*Corresponding author:

Meera Kweon

Tel: 82-51-510-2716; Fax: 82-51-583-3648;

Email: meera.kweon@pusan.ac.kr

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