Effect of drying process of esterified plantain starch on sorption, thermodynamic and shelf-life characteristics-Reference-Cited by-同舟云学术

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Effect of drying process of esterified plantain starch on sorption, thermodynamic and shelf-life characteristics

Published:2019-09-12 Issue:1 Volume:42 Page:132-140
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Hoyos-Leyva Javier¹,Bello-Pérez Luis Arturo²^ORCID,Chávez-Salazar Andrés³,Castellanos-Galeano Francisco Javier³,Álvarez-Barreto Cristina³

Affiliation:

1. Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Fundación Universitaria Agraria de Colombia , Bogotá D.C , Colombia ;

2. Instituto Politécnico Nacional, CEPROBI , Yautepec , Morelos , México ;

3. Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/01932691.2019.1664911

Reference34 articles.

1. Physicochemical and Digestibility Properties of Double-Modified Banana (Musa paradisiaca L.) Starches

2. Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

3. Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch

4. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

5. The double-helical molecular structure of crystalline b-amylose

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