A method for improving dispersion of starch nanocrystals in water through crosslinking modification with sodium hexametaphosphate

Carbohydrate Polymers

Volumn 87, Issue 2, 2012, Pages 1874-1876

  Ren, Lili ^a   Jiang, Man ^a   Wang, Liyan ^a   Zhou, Jiang ^a   Tong, Jin ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

Crosslinking modification; Dispersion; Starch nanocrystals

Indexed keywords

ACID HYDROLYSIS; AQUEOUS SUSPENSIONS; CRYSTALLINE STRUCTURE; GELATINIZATION TEMPERATURE; SODIUM HEXAMETAPHOSPHATE; STARCH NANOCRYSTALS; SWELLING DEGREE; WAXY MAIZE STARCH;

DISPERSION (WAVES); FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; NANOCRYSTALS; SODIUM; SUSPENSIONS (FLUIDS); X RAY DIFFRACTION;

STARCH;

ZEA MAYS;

EID: 81255141967     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.08.070     Document Type: Article

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