Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 576-581

  Suh, Dong Soon ^a   Chang, Pahn Shick ^a   Kim, Kwang Ok ^a  

^a Ewha Womans University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BROMINE COMPOUNDS; EMULSIFICATION; OXIDATION; STARCH;

ALCOHOL GROUP; ANHYDROGLUCOSE UNIT; CORN STARCH; FOOD SYSTEM; OPTIMUM CONDITIONS; OXIDATION REACTIONS; OXIDIZED CORN STARCHES; PHYSICOCHEMICAL PROPERTY; PRIMARY ALCOHOLS; TETRAMETHYL;

SODIUM COMPOUNDS;

2,2,6,6 TETRAMETHYL 1 PIPERIDINYL OXOAMMONIUM; AMMONIUM DERIVATIVE; GLUCOSE DERIVATIVE; SODIUM BROMIDE; STARCH; TEMPOL; UNCLASSIFIED DRUG;

ARTICLE; CORN; EMULSION; ENTHALPY; GELATINIZATION; HYDROPHILICITY; MOLECULAR STABILITY; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; PLANT YIELD; PRODUCT RECOVERY; REACTION ANALYSIS; REACTION OPTIMIZATION; VISCOSITY;

ZEA MAYS;

EID: 0036069366     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.576     Document Type: Article

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