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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |