Structural and functional modifications of kudzu starch modified by branching enzyme
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2019.1619576
Abstract: ABSTRACT Kudzu starch has been used as a natural healthy food worldwide. Low solubility, poor water dispensability, high paste viscosity and low fluidity limit its wholesome utility. In order to improve its processing properties and… read more here.
Keywords: starch modified; kudzu starch; functional modifications; structural functional ... See more keywords
Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions
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DOI: 10.3390/foods12061126
Abstract: In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary… read more here.
Keywords: tartary buckwheat; starch modified; pickering nanoemulsions; buckwheat starch ... See more keywords