Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
https://link.springer.com/content/pdf/10.1007/s13369-020-04624-1.pdf
Reference46 articles.
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2. Wlodarczykstasiak, M.; Mazurek, A.; Kowalski, R.; Pankiewicz, U.; Jamroz, J.: Physicochemical properties of waxy corn starch after three-stage modification. Food Hydrocoll. 62, 182–190 (2017)
3. Hazarika, B.J.; Sit, N.: Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch. Carbohydr. Polym. 140, 269–278 (2016)
4. Kuakpetoon, D.; Wang, Y.J.: Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohydr. Res. 341, 1896–1915 (2006)
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