Effect of cross-linking and esterification on hygroscopicity and surface activity of cassava maltodextrins

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1375-1379

  Zheng, Maoqiang ^a   Jin, Zhengyu ^a   Zhang, Yanping ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Cross linking; Esterification; Hygroscopicity; Surface activity

Indexed keywords

CROSS LINKED MALTODEXTRIN; CROSS LINKED OCTENYL SUCCINIC MALTODEXTRIN; GLUCOSE; MALTODEXTRIN; OCTENYL SUCCINIC MALTODEXTRIN; UNCLASSIFIED DRUG; WATER;

AIR; ARTICLE; CASSAVA; CROSS LINKING; ESTERIFICATION; FOOD COMPOSITION; HYDROLYSIS; MEASUREMENT; REACTION ANALYSIS; SURFACE TENSION; WETTABILITY;

MANIHOT ESCULENTA;

EID: 33947507497     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.053     Document Type: Article

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