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Figure 11
Cartoons for a hierarchical structure model of the native tapioca starch granule (a). (b) Gelatinization for disperse linear amylose chains and ellipsoidal nanoclusters of amylopectin, of dimensions ca 7 × 3 × 3 nm (left); gelation for loosely fractal-structured networks on a micrometer scale (right).

IUCrJ
Volume 1| Part 6| October 2014| Pages 418-428
ISSN: 2052-2525
doi:10.1107/S2052252514019137