Chemical Modification of Starch
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Publisher
Elsevier
Reference89 articles.
1. Modified starches and their usages in selected food products: a review study;Abbas;Journal of Agricultural Science,2010
2. Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens);Adebowale;Journal of the Science of Food and Agriculture,2003
3. Gelatinization and rheological properties of starch;Ai;Starch–Stärke,2015
4. In vitro and in vivo digestion of octenyl succinic starch;Ai;Carbohydrate Polymers,2013
5. Consumption of cross-linked resistant starch (RS4XL) on glucose and insulin responses in humans;Al-Tamimi;Journal of Nutrition and Metabolism,2010
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1. Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review;International Journal of Biological Macromolecules;2024-05
2. Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?;Food Frontiers;2024-04-10
3. Biomedical Applications of Starch;Biopolymers for Biomedical Applications;2024-04-09
4. Recent advancements in cross-linked starches for food applications- a review;International Journal of Food Properties;2024-03-06
5. The Polymeric Carbohydrate: Starch – Extraction and Modifications;Handbook of Biomass;2024
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