Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch

Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch

<b>Objective:</b> This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. <b>Methods:</b> Waxy corn starch was used as a raw material to prepare the composite...

Full description

Saved in:
Bibliographic Details
Main Authors: ZHAO Hai-bo, SUN Chun-rui, WANG Jin-peng, CUI Bo, CHENG Yun-hui, CHEN Ling, ZHANG Gui-ming, XU Ning
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-10-01
Series:Shipin yu jixie
Subjects:
waxy corn starch
crosslinking
etherification
viscosity
thermal stability
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20230601
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20230601

Similar Items