Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

Author:

Tang Hongbo1ORCID,Qu Yefang1,Li Yanping1,Dong Siqing1

Affiliation:

1. Science School; Shenyang Univ. of Technology; Shenyang 110870 China

Publisher

Wiley

Subject

Food Science

Reference47 articles.

1. Graft copolymerization of acrylamide onto corn starch using Mohr's salt/hydrogen peroxide redox system in aqueous media under visible light;Abdel-Razik;International Journal of Organic Chemistry,2015

2. Starch modification by organic acids and their derivatives: A review;Ačkar;Mol,2015

3. Preparation and characterisation of acetylated corn starches;Ayucitra;International Journal of Chemical Engineering,2012

4. Studies on the isolation, structural and functional properties of starch succinate of cocoyam (Colocasia antiquorum);Awokoya;Der Chemica Sinica,2011

5. Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives;Černá;Carbohydrate Polymers,2003

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