Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization-Reference-Cited by-同舟云学术

Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization

Published:2020-06 Issue: Volume:315 Page:126241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Quintero-Castaño Victor D.,Castellanos-Galeano Francisco J.,Álvarez-Barreto Cristina I.,Lucas-Aguirre Juan C.,Bello-Pérez Luis A.,Rodríguez-Garcia Mario E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Effect of octenyl succinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch;Abiddin;Food Hydrocolloids,2018

2. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017

3. Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars;Agama-Acevedo;Carbohydrate Polymers,2015

4. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature;Altuna;Food Hydrocolloids,2018

5. Genetic improvement of banana;Bakry,2009

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Curcumin-loaded antioxidant oleogels based on native and modified bean starches;Food Bioscience;2024-10

2. Esterification of dextran by octenyl succinic anhydride (OSA): Physicochemical characterization and functional properties assessment;Carbohydrate Polymers;2024-09

3. A review of recent advances in starch derived bionanocomposites for food packaging applications;Nano-Structures & Nano-Objects;2024-09

4. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

5. Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group;Potato Research;2024-08-31