Octenylsuccinylation strategy to construct high-amylose maize starch–myristic acid complexes with high thermal stability, complexation efficiency and anti-retrogradation ability
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Elsevier BV
Reference42 articles.
1. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation;Arijaje;Starch-Stärke,2016
2. Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches;Bao;Journal of Agricultural and Food Chemistry,2003
3. Effect of succinylation on the corn and amaranth starch pastes;Bhandari;Carbohydrate Polymers,2002
4. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches;Bhosale;Carbohydrate Polymers,2006
5. Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches;Bhosale;Carbohydrate Polymers,2007
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