Functionalization of starches from Mexican Oxalis tuberosa using dual chemical modification-Reference-Cited by-同舟云学术

Functionalization of starches from Mexican Oxalis tuberosa using dual chemical modification

Published:2024-04 Issue: Volume:149 Page:109500
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Núñez-Bretón Lucila C.^ORCID,Torres-González Cristóbal E.^ORCID,Del Ángel-Zumaya Josué A.,Peredo-Lovillo Audry^ORCID,Rivera-Villanueva José M.^ORCID,Perea-Flores María de Jesús,Guzmán-Gerónimo Rosa I.^ORCID,Manero O.,González-Jiménez Francisco Erik^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication;Anwar;Heliyon,2020

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3. Enhancing the functional characteristics of sago starch through dual chemical modification by hydroxypropylation and succinylation;Universitas Scientiarum;2024-08-12

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