Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability

Food Chemistry

Volumn 212, Issue , 2016, Pages 453-459

  Wang, Chan ^a   Tang, Chuan He ^a   Fu, Xiong ^a   Huang, Qiang ^a   Zhang, Bin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CAPILLARY ELECTROPHORESIS; CHAINS; COMPRESSIVE STRENGTH; DIFFERENTIAL SCANNING CALORIMETRY; GRANULATION; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

CRYSTALLINE STRUCTURE; DEGREE OF SUBSTITUTION; GRANULAR SIZE; POTATO STARCHES; SIZE FRACTION; SPHERICAL SHAPE; UNIFORM DISTRIBUTION; X-RAY PATTERNS;

STARCH;

ACID ANHYDRIDE; OCTENYLSUCCINIC ANHYDRIDE; POTATO STARCH; UNCLASSIFIED DRUG; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; STARCH;

ARTICLE; CAPILLARY ELECTROPHORESIS; DIFFERENTIAL SCANNING CALORIMETRY; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SURFACE AREA; X RAY DIFFRACTION; ANALOGS AND DERIVATIVES; CHEMISTRY; POTATO; PROCEDURES;

ELECTROPHORESIS, CAPILLARY; MICROSCOPY, ELECTRON, SCANNING; SOLANUM TUBEROSUM; STARCH; X-RAY DIFFRACTION;

EID: 84974782369     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.006     Document Type: Article

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