Chemically Modified Starch
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3866-8_10
Reference75 articles.
1. Pérez S, Bertoft E (2010) The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch/Staerke 62:389–420. https://doi.org/10.1002/star.201000013
2. Sinhmar A, Pathera AK, Sharma S et al (2023) Impact of various modification methods on physicochemical and functional properties of starch: a review. Starch/Staerke 75:2200117. https://doi.org/10.1002/star.202200117
3. Mir SA, Bosco SJD, Shah MA et al (2015) Effect of gamma irradiation on physicochemical properties of brown rice. Int J Food Eng 11:563–571. https://doi.org/10.1515/ijfe-2015-0038
4. Xu J, Andrews TD, Shi YC (2020) Recent advances in the preparation and characterization of intermediately to highly esterified and etherified starches: a review. Starch/Staerke 72:1900238. https://doi.org/10.1002/star.201900238
5. Schmitz CS, De Simas KN, Santos K et al (2006) Cassava starch functional properties by etherification – hydroxypropylation. Int J Food Sci Technol 41:681–687. https://doi.org/10.1111/j.1365-2621.2005.01136.x
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