Physicochemical Properties of Octenyl Succinic Esters of Cereal, Tuber and Root Starches

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Ovando Martinez, Maribel ^a   Whitney, Kristin ^a   Ozsisli, Bahri ^b   Simsek, Senay ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b KAHRAMANMARAS SUTCU IMAM UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; EMULSIFICATION; ESTERS; FOOD PRODUCTS;

BACKBONE STRUCTURES; EMULSIFICATION CAPACITIES; MODIFIED STARCHES; OCTENYL SUCCINIC ANHYDRIDE; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; PROCESSING PROPERTIES; TEXTURAL PROPERTIES;

STARCH;

EID: 84978177079     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12872     Document Type: Article

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