Properties of corn starch modified by cross-linked hydroxypropyl carboxymethyl compound

被引：0
|
作者：
机构：
[1] Zhang, Ben-Shan
[2] Deng, Dan-Dan
[3] Lu, Hai-Feng
来源：
Zhang, B.-S. | 1600年 / South China University of Technology卷 / 30期
关键词：
Scanning electron microscopy;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Effect of Cross-linked Sugar Beet Pectin on the Gelatinization，Rheological and Retrogradation Properties of Waxy Corn Starch
    Xu H.
    Zhang Q.
    Yan J.
    Wang X.
    Wang X.
    Chen X.
    Xu L.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (06) : 103 - 111
  • [22] Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization
    Tang, Hong-bo
    Lv, Xiao-li
    Li, Yan-ping
    Li, Qian
    Liu, Xiao-jun
    ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING, 2021, 46 (01) : 247 - 256
  • [23] Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization
    Hong-bo Tang
    Xiao-li Lv
    Yan-ping Li
    Qian Li
    Xiao-jun Liu
    Arabian Journal for Science and Engineering, 2021, 46 : 247 - 256
  • [24] Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility
    Liu, Wenmeng
    Zhang, Yutao
    Xu, Zhou
    Pan, Wentao
    Shen, Mingyue
    Han, Junfeng
    Sun, Xiangjun
    Zhang, Yaqiong
    Xie, Jianhua
    Zhang, Xiaowei
    Yu, Liangli
    FOOD HYDROCOLLOIDS, 2022, 126
  • [25] Influence of chemical modification level of starch on flow properties of gelatinized phosphate cross-linked and acetylated waxy corn starch suspensions
    Asada, H
    Suzuki, K
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004, 51 (11): : 613 - 619
  • [26] Modified Chitosan Cross-linked Starch Polymers for Oral Insulin Delivery
    Mahkam, Mehrdad
    JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS, 2010, 25 (04) : 406 - 418
  • [27] Determination of Physicochemical and Functional Properties of Cross-Linked, Hydroxypropylated, and Dual Modified Corn Starch and Investigation of Its Use as Gelling Agent in Soft Confectionery
    Kibar, Emine Aytunga Arik
    Aslan, Ozlem
    Bakan, Ayse
    Ozer, Hayrettin
    STARCH-STARKE, 2024, 76 (7-8):
  • [28] Mucoadhesive properties of cross-linked high amylose starch derivatives
    Mulhbacher, Jerome
    Ispas-Szabo, Pompilia
    Ouellet, Mathieu
    Alex, Serge
    Mateescu, Mircea Alexandru
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2006, 40 (01) : 9 - 14
  • [29] Starch glutaraldehyde cross-linked hydrogel for drug release properties
    Bassi, Mayhar
    Kalpana, R.
    Kumar, Vinay
    JOURNAL OF PHARMACY AND BIOALLIED SCIENCES, 2024, 16 : 1198 - 1200
  • [30] Reactive processing and mechanical properties of cross-linked maize starch
    Silva, Marcia C.
    Ibezim, Emmanuel C.
    Ribeiro, Thiago A. A.
    Carvalho, Carlos W. P.
    Andrade, Cristina T.
    INDUSTRIAL CROPS AND PRODUCTS, 2006, 24 (01) : 46 - 51
12345