Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry...

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Detalles Bibliográficos
Autores principales: Rożnowski, Jacek, Juszczak, Lesław, Szwaja, Barbara, Przetaczek-Rożnowska, Izabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347770/
https://www.ncbi.nlm.nih.gov/pubmed/34372151
http://dx.doi.org/10.3390/polym13152548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347770/
https://www.ncbi.nlm.nih.gov/pubmed/34372151
http://dx.doi.org/10.3390/polym13152548

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