The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite.-Reference-Cited by-同舟云学术

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The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite.

Published:1996 Issue:8 Volume:43 Page:880-886
ISSN:1341-027X
Container-title:NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
language:ja
Short-container-title:JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY

Author:

KONOO Shigeki,OGAWA Hiroo,MIZUNO Haruo,Iso Naomichi

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular structure, functionality and applications of oxidized starches: A review;Food Chemistry;2017-04

2. Modifying the Sensory Properties of Cassava Starch via Simplified Pseudo-Single Step Oxidation-Esterification Process;Journal of Food Processing and Preservation;2016-06-03

3. Implementation of steady state approximation for modelling of reaction kinetic of UV catalysed hydrogen peroxide oxidation of starch;AIP Conference Proceedings;2015

4. Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch;Carbohydrate Polymers;2012-01

5. Functional and tableting properties of acetylated and oxidised finger millet (Eleusine coracana) starch;Starch - Stärke;2011-12-30

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