Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starc...

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Detalles Bibliográficos
Autores principales: Liu, Chang, Yan, Hejing, Liu, Suwen, Chang, Xuedong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747640/
https://www.ncbi.nlm.nih.gov/pubmed/35012194
http://dx.doi.org/10.3390/polym14010172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747640/
https://www.ncbi.nlm.nih.gov/pubmed/35012194
http://dx.doi.org/10.3390/polym14010172

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