Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 29-37

  Wei, Benxi ^a   Zhang, Bao ^a   Sun, Binghua ^a   Jin, Zhengyu ^a   Xu, Xueming ^a   Tian, Yaoqi ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Oxidation; Re dispersibility; Sodium hypochlorite; Starch nanocrystal

Indexed keywords

CHLORINE; CHLORINE COMPOUNDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NANOCRYSTALS; PARTICLE SIZE; SODIUM; SODIUM COMPOUNDS; STARCH; SUSPENSIONS (FLUIDS); X RAY DIFFRACTION; X RAY PHOTOELECTRON SPECTROSCOPY;

ACTIVE CHLORINE; CARBOXYL GROUP CONTENTS; DISPERSIBILITIES; NANOCRYSTAL POWDERS; OXIDATION DEGREE; OXIDATION PROCESS; RE-DISPERSIBILITY; SODIUM HYPOCHLORITES; STARCH NANOCRYSTALS; X- RAY DIFFRACTIONS;

OXIDATION;

EID: 84936806435     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.006     Document Type: Article

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