Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 97-110

  Altuna, Luz ^a,b   Herrera, María Lidia ^a,b   Foresti, María Laura ^a,b  

^a Ciudad Universitaria   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Esterification; Food applications; Octenyl succinic anhydride; Starch

Indexed keywords

ALKALINITY; CHEMICAL MODIFICATION; EMULSIFICATION; ESTERS; GELATION; GRANULATION;

AMPHIPHILIC PROPERTY; FOOD APPLICATIONS; FOOD INDUSTRIES; GELATINIZATION TEMPERATURE; GRANULE STRUCTURE; HIGH SWELLING; HYDROPHOBIC GROUPS; MODIFIED STARCHES; OCTENYL SUCCINIC ANHYDRIDE; SYNTHESIS AND CHARACTERIZATIONS;

STARCH;

EID: 85044743937     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.032     Document Type: Review

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