Functional Properties of Acid‐Thinned Potato Starch: Impact of Modification, Molecular Starch Characteristics, and Solution Preparation
Author:
Affiliation:
1. Department of Food Technology and Food ChemistryChair of Food Process EngineeringTechnische Universität Berlin Seestraße 13 13353 Berlin Germany
Funder
Allianz Industrie Forschung
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900176
Reference28 articles.
1. Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties
2. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review
3. Impact of Process Parameters on the Acid Modification of Potato Starch
4. Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties
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