Octenyl succinate hydroxypropyl acidolysis tamarind gum: synthesis, optimization, structure and properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics
Link
https://www.nature.com/articles/s41428-022-00702-3.pdf
Reference43 articles.
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3. Goyal P, Kumar V, Sharma P. Carboxymethylation of tamarind kernel powder. Carbohydr Polym. 2007;69:251–5. https://doi.org/10.1016/j.carbpol.2006.10.001.
4. Khounvilay K, Sittikijyothin W. Rheological behaviour of tamarind seed gum in aqueous solutions. Food Hydrocoll. 2012;26:334–8. https://doi.org/10.1016/j.foodhyd.2011.03.019.
5. Alpizar-Reyes E, Carrillo-Navas H, Romero-Romero R, Varela-Guerrero V, Alvarez-Ramírez J, Pérez-Alonso C. Thermodynamic sorption properties and glass transition temperature of tamarind seed mucilage (Tamarindus indica L.). Food Bioprod Process. 2017;101:166–76. https://doi.org/10.1016/j.fbp.2016.11.006.
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