Effect of the Degree of Substitution on the Hydrophobicity, Crystallinity, and Thermal Properties of Lauroylated Amaranth Starch
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DOI: 10.3390/polym12112548
Abstract: In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at… read more here.
Keywords: degree substitution; crystallinity; properties lauroylated; lauroylated amaranth ... See more keywords