High-speed shear effect on properties and octenylsuccinic anhydride modification of corn starch-Reference-Cited by-同舟云学术

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High-speed shear effect on properties and octenylsuccinic anhydride modification of corn starch

Published:2015-02 Issue: Volume:44 Page:32-39
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Chan,He Xiaowei,Fu Xiong,Luo Faxing,Huang Qiang

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Science and Technology Planning Project of Guangdong Province

Department of Science and Information Technology of Guangzhou

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Physical properties of octenylsuccinic anhydride modified rice, wheat, and potato starches;Bao;Journal of Agricultural and Food Chemistry,2003

2. Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules;Chen;Food Hydrocolloids,2014

3. Effects of hydrothermal pretreatment on subsequent octenylsuccinicanhydride (OSA) modification of corn starch;Chen;Carbohydrate Polymers,2014

4. Starch paste clarity;Craig;Cereal Chemistry,1989

5. Degradation of chitosan and starch by 360-kHz ultrasound;Czechowska-Biskup;Carbohydrate Polymers,2005

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