Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride-Reference-Cited by-同舟云学术

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Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride

Published:2022-07 Issue: Volume:381 Page:132164
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiao Qiong,Ye Siying,Zhang Yonghui,Chen Jun,Chen Fuquan,Weng Huifen,Xiao Anfeng

Funder

Natural Science Foundation of Fujian Province

Department of Education of Fujian Province

Fujian Provincial Department of Science and Technology

Jimei University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Seaweed polysaccharides (agar, alginate carrageenan);Alba;Encyclopedia of Food Chemistry,2018

2. Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches;Bao;Journal of Agricultural and Food Chemistry,2003

3. Synergistic effect of bacterial cellulose reinforcement and succinic acid crosslinking on the properties of agar;Belay;International Journal of Biological Macromolecules,2020

4. Characterization of physicochemical properties of carboxymethyl agar;Cao;Carbohydrate Polymers,2014

5. Preparation and characterization of new succinic anhydride grafted Posidonia for the removal of organic and inorganic pollutants;Chadlia;Journal of Hazardous Materials,2009

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