Ultrasound-Assisted Esterification of Andean Native Potato Starches Increases the Degree of Substitution and Reaction Efficiency
Author:
Funder
Innóvate Perú
Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-023-09664-2.pdf
Reference53 articles.
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2. Atrous H, Benbettaieb N, Hosni F, Danthine S, Blecker C, Attia H, Ghorbel D (2015) Effect of γ-radiation on free radicals formation, structural changes and functional properties of wheat starch. Int J Biol Macromol 80:64–76. https://doi.org/10.1016/j.ijbiomac.2015.06.014
3. Awad TS, Moharram HA, Shaltout OE, Asker DYMM, Youssef MM (2012) Applications of ultrasound in analysis, processing, and quality control of food: a review. Int Food Res J 48(2):410–427. https://doi.org/10.1016/j.foodres.2012.05.004
4. Bai Y, Kaufman RC, Wilson JD, Shi YC (2014) Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch. Food Chem 153:193–199. https://doi.org/10.1016/j.foodchem.2013.12.012
5. Bai W, Hébraud P, Ashokkumar M, Hemar Y (2017) Investigation on the pitting of potato starch granules during high frequency ultrasound treatment. Ultrason Sonochem 35:547–555. https://doi.org/10.1016/j.ultsonch.2016.05.022
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