Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage

Starch/Staerke

Volumn 62, Issue 12, 2010, Pages 629-636

  Song, Xiaoyan ^a   Zhu, Wei ^a   Li, Zhen ^a   Zhu, Jinjin ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Characteristics; Octenyl succinic anhydride; Sausage; Waxy corn starch

Indexed keywords

AQUEOUS SLURRIES; CHARACTERISTICS; CHICKEN MEAT; CORN STARCH; ESTER CARBONYL GROUP; FREEZE-THAW STABILITY; FTIR SPECTROSCOPY; MEAT PRODUCTS; OCTENYL SUCCINIC ANHYDRIDE; SAUSAGE; SEM; STARCH DERIVATIVES; TEXTURAL QUALITY; TEXTURE PROFILE ANALYSIS; WAXY CORN STARCH;

ESTERS; HYDROLYSIS; MEATS; TEXTURES;

STARCH;

ZEA MAYS;

EID: 78650078557     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000043     Document Type: Article

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