Physically and Chemically Modified Starches in Food and Non-Food Industries-Reference-Cited by-同舟云学术

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Physically and Chemically Modified Starches in Food and Non-Food Industries

Published:2015-05-08 Issue: Volume: Page:173-193
ISSN:
Container-title:Surface Modification of Biopolymers
language:
Short-container-title:

Author:

Kapelko-Żeberska Małgorzata,Zięba Tomasz,Singh Akhilesh Vikram

Publisher

John Wiley & Sons, Inc

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119044901.ch7/fullpdf

Reference91 articles.

1. Chemical factors affection acetylation of cassava starch;Aiyeleys;Starch,1993

2. Association des Amidonniers et Féculiers (AAF; European Starch Association) http://www.potatopro.com

3. Sulfur containing starches;Bączkowicz;Starch,1982

4. Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice;Bao;Carbohydr Polym,2007

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1. An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification;Molecules;2024-06-06

2. Chemically Modified Starches as Food Additives;Molecules;2023-11-11

3. A green/sustainable organocatalytic pathway for the preparation of esterified supercriticalCO₂‐dried potato starch products;Journal of Applied Polymer Science;2023-01-10

4. Starch biosynthesis in cereal endosperms: An updated review over the last decade;Plant Communications;2021-09

5. Influence of Acetylated Annealed Starch on the Release of β-Escin from the Anionic and Non-Ionic Hydrophilic Gels;Pharmaceutics;2020-01-20

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