Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WB...

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Detalles Bibliográficos
Autores principales: Ariyantoro, Achmad Ridwan, Katsuno, Nakako, Nishizu, Takahisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163500/
https://www.ncbi.nlm.nih.gov/pubmed/30154327
http://dx.doi.org/10.3390/foods7090133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163500/
https://www.ncbi.nlm.nih.gov/pubmed/30154327
http://dx.doi.org/10.3390/foods7090133

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