Effects of Ultra-high Pressure-Induced Starch Structural Changes on the Synthesis and Product Quality of Starch Acetate
Starch acetate was prepared from corn starch after ultra-high pressure (UHP) pretreatment at different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The structural properties of UHP treated starch and starch acetate were analyzed by scanning electron microscopy (SEM), X-ray diffraction (XR...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-028.pdf |
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